Wild Rice Acorn Squash

Disclaimer – This post may contain affiliate links.

 

Print

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

Ingredients

  • 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/

Instructions

  • 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!

Welcome! We are The Nutrition Sisters!

We are Registered Dietitians and Weight Loss Experts. We share easy and healthy recipes, weight loss tips, and so much more!

Leticia & Nathalia

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating