Wild Rice Acorn Squash



Wild Rice Acorn Squash

Easy vegan stuffed acorn squash with wild rice, dried cranberries, and walnuts.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4


  • 2 acorn squash
  • 3 cup wild rice (cooked)
  • 1/2 cup walnuts (chopped)
  • 1/4 cup dried cranberries
  • 1/4 cup fresh parsley (chopped)
  • salt & pepper to taste
  • 1 Recipe lemon tahini sauce -> http://thenutritionsisters.com/tahini-lemon-sauce/


  • Cut acorn squash in half, remove seeds and brush it with your oil of choice (we use avocado oil)
  • Roast squash (open part facing down) for about 30-40 minutes or until soft inside
  • While the squash is roasting, prepare wild rice according to the instructions on the package (1 cup uncooked rice is about 3 cups cooked)
  • While the rice is cooking chop up the parsley and walnuts
  • Mix cooked rice with the chopped walnuts, parsley and dried cranberries. Add salt and pepper to taste and any other spices you like
  • When the acorn is done fill it up with the rice mixture and drizzle with the lemon tahini sauce
  • Enjoy it hot or cold!