Use the remaining stuffing to round out the tops.

Scoop a heaping ½ cup of stuffing into each squash half.

Mix again so the spices are evenly distributed. Now add in the sage and all the spices, including the other 1 teaspoon of salt. (You may have some rice leftover.) Add the caramelized onions and chopped nuts. Scoop 2 cups of the cooked rice into a large mixing bowl.While the onions are cooking, chop the chestnuts and roasted almonds.

Keep an eye on the heat and turn it down to medium-low if the onions begin to dry out or burn. Cook until the onions are wilted, sticky, and caramelized, about 15 minutes. Vegetarian Stuffed Acorn Squash Recipe Ingredients Cooked quinoa and black beans make up its hearty base. Tumble in the onions and sprinkle with 1 teaspoon of salt. It features a wild rice, cranberry and walnut filling that includes plenty of herbs and spices. In a large saucepan over medium-high heat, add the coconut sugar and balsamic vinegar. Leave a review This vegan stuffed acorn squash recipe is bursting with seasonal flavor.Using a mandolin on the 1 mm setting or a sharp knife, slice the onions in half and then slice them into thin strips.You can also make the rice in a rice cooker or an Instant Pot (with a 1 cup rice to 1½ cup water ratio, under pressure, for 25 minutes). Bring to a boil over high heat, reduce heat to medium-low and simmer until all of the water is absorbed, stirring occasionally to prevent sticking.Rinse 1 cup of wild rice under cold running water and then add it to a medium cooking pot with 2 cups of water and ½ teaspoon of salt. While the squash is cooking, make the wild rice.Simple to scale to make more servings for a larger crowd around the dinner table. Bake for 45 minutes, until the flesh, is very tender, and the skins are shiny and soft. Why youll love this stuffed squash recipe. Place, equally spaced, face-side down, on a baking tray. Rub the insides of the squash with olive oil and sprinkle with kosher salt. Bake in preheated oven for 60 minutes, or until. Wrap each half tightly with aluminum foil. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Place squash, face up, in a shallow baking dish. Scoop the seeds from each half and save them for roasting at a later date. Preheat oven to 400 degrees F (200 degrees C).Lay the squash on its side and, with a sharp serrated knife, carefully slice it in half, vertically, through the top and pointy bottom, creating 6 equal-sized “bowls”. Soften the squash by putting them in the microwave, one at a time for 2 minutes.Pre-heat oven to 425 F / 218 C gas mark 7.

Vegan stuffed acorn squash