Spiced Wild Rice Stuffed Acorn Squash

It’s Friday.  How about we just get right to the point?

The bowl below is filled with a sweet + savory mixture of apple, pecans, shallot, garlic, garam masala, turmeric, cinnamon, and a few other ingredients.

I sampled it at least 25 times.

It’s then mixed with wild rice and stuffed into an acorn squash.

Then topped with more apple slices + pecans.

Then scarfed.

Print this!

Spiced Wild Rice Stuffed Acorn Squash

vegan, gluten-free 

  • 2 acorn squash, sliced + de-seeded
  • 1 cup uncooked wild rice + water for cooking
  • 2-3 tablespoons extra virgin unrefined coconut oil
  • 1/4 cup diced shallot
  • 1 1/2 teaspoons minced garlic
  • 1/2 teaspoon garam masala
  • 1/4 – 1/2 teaspoon salt
  • 1/4 + 1/8 teaspoon cinnamon
  • 1/8 teaspoon turmeric
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 large crisp apple, chopped (1 1/4 cups)
  • 1/3 cup chopped pecans
  • apple + pecans to top

    for the rice:

    1. Heat a pot over medium with 1 tablespoon of coconut oil.  Once hot, toast the rice for 3-5 minutes stirring frequently, until just starting to brown.  Add specified amount of water and cook according to package directions. ~45-55 minutes

    for the squash:

    1. Preheat your oven to 350* and line a baking sheet with parchment paper.
    2. Lightly coat the inside of the acorn squash with melted coconut oil and a sprinkle of salt and pepper.
    3. Place face down on the baking sheet and bake for about 40-45min until the flesh is just tender.  Test with a fork.

    for the filling:

    1. While the squash and rice are cooking, heat a large pan over med-low and add 1/2 – 1 tablespoon of oil.
    2. Once hot, add the shallot and cook for 2-4 minutes until it begins to brown.
    3. Add in the garlic, garam masala, 1/4 teaspoon salt, cinnamon, and turmeric and stir constantly for about 30 seconds – 1 minute until fragrant.
    4. Increase heat to medium and stir in the apple cider vinegar and maple syrup.
    5. Add in the apple and pecans and let cook for 3-5 minutes, until the apple starts to slightly soften.  Stir frequently.
    6. Measure 2 1/2 cups of cooked rice and fold it in to the apple shallot mixture.
    7. Taste and add more salt or garam masala if desired.
    8. Stuff the acorn squash halves with the mixture and top with a few dots of coconut oil or a light drizzle of melted coconut oil. ~1/2 – 1tsp per half squash
    9. Bake for 10 minutes uncovered.  Remove, top with fresh apples and pecans and serve.

    Have a nice weekend!