Turkey Stuffed Squash
  • CourseAppetizer, Main Dish, Side dish
  • CuisineBudget-friendly, Gluten-free, Heart Healthy, Vegan
Servings Prep Time
8people 40min.
Cook Time
30min.
Servings Prep Time
8people 40min.
Cook Time
30min.
Ingredients
Wild Rice Stuffing
  • 1cup wild rice
  • 1large white or yellow onion, chopped
  • 2.5cup veggie stock
  • 2stalks celery, chopped
  • 8oz. sliced mushrooms
  • 2cloves garlic, minced
  • 3Tbsp. tamarisubstitute with soy sauce if not gluten-free
  • 1.5Tbsp. dried sage
  • 2tsp. dried thyme
  • 1large apple, diced
  • 1/3cup chopped walnuts (optional)
Stuffed Acorn Squash
  • 3each acorn squash
  • 2Tbsp. maple syrup
  • 1batch Wild Rice Stuffing
Instructions
Wild Rice Stuffing
  1. In a large sauce pan combine the wild rice and low sodium veggie broth. Bring to a boil, reduce heat, cover, and let simmer for 30-40 minutes. You want to cook the rice until the liquid is completely absorbed.
  2. Preheat a large nonstick pan over medium heat while the rice cooks. Once the pan is hot add the onion and celery and cook until the onion is soft. Add the mushrooms, garlic, tamari, sage, thyme, and cook for 10 minutes.
  3. Chop apples. Set aside. Peel beets and chop. Combine apples and beets on cookie sheet. Drizzle with 1 Tbsp. Olive Oil. Toss with brown sugar and pumpkin pie spice.
  4. Add the mushroom mixture, diced apple, and walnuts to the rice. Mix until everything is well combined. Taste and season as desired.
  5. If preparing in advance, let stuffing mix cool completely
Stuffed Acorn Squash
  1. Preheat your oven to 425˚F and line a baking sheet with parchment paper or nonstick aluminum foil.
  2. Cut the acorn squash in half either lengthwise or crossways, thinly slice the bottom of each half so the squash will stand up, and scoop out the seeds. You can use a spoon, an ice cream scoop, or a tablespoon measuring spoon.
  3. Rub or brush the inside of the squash with a bit of maple syrup. This helps the squash to brown up nicely since we’re not using oil, and it also adds a little more sweetness to the squash.
  4. Place the squash halves on the baking sheet cut-side up, and roast for 25-30 minutes until the squash is fork tender and the skin is easily pierced with a knife. (NOTE: If the wild rice stuffing is not already pre-made, make it while the acorn squash is roasting.) Be sure to taste and season to your preference before stuffing the squash.)
  5. Remove the squash from the oven and place hearty scoops of the VeganWild Rice Stuffing into each roasted acorn squash, place back in the oven, and roast for 10 minutes. (If you make the stuffing simultaneously, you do not need to place the squash back in the oven.)
  6. Enjoy!
Turkey Stuffed Squash
Print Recipe
  • CourseAppetizer, Main Dish, Side dish
  • CuisineBudget-friendly, Gluten-free, Heart Healthy, Vegan
Servings Prep Time
8 people 40 min.
Cook Time
30 min.
Servings Prep Time
8 people 40 min.
Cook Time
30 min.
Ingredients
Wild Rice Stuffing
  • 1 cup wild rice
  • 1 large white or yellow onion, chopped
  • 2.5 cup veggie stock
  • 2 stalks celery, chopped
  • 8 oz. sliced mushrooms
  • 2 cloves garlic, minced
  • 3 Tbsp. tamari substitute with soy sauce if not gluten-free
  • 1.5 Tbsp. dried sage
  • 2 tsp. dried thyme
  • 1 large apple, diced
  • 1/3 cup chopped walnuts (optional)
Stuffed Acorn Squash
  • 3 each acorn squash
  • 2 Tbsp. maple syrup
  • 1 batch Wild Rice Stuffing
Servings: people
Units:
Instructions
Wild Rice Stuffing
  1. In a large sauce pan combine the wild rice and low sodium veggie broth. Bring to a boil, reduce heat, cover, and let simmer for 30-40 minutes. You want to cook the rice until the liquid is completely absorbed.
  2. Preheat a large nonstick pan over medium heat while the rice cooks. Once the pan is hot add the onion and celery and cook until the onion is soft. Add the mushrooms, garlic, tamari, sage, thyme, and cook for 10 minutes.
  3. Chop apples. Set aside. Peel beets and chop. Combine apples and beets on cookie sheet. Drizzle with 1 Tbsp. Olive Oil. Toss with brown sugar and pumpkin pie spice.
  4. Add the mushroom mixture, diced apple, and walnuts to the rice. Mix until everything is well combined. Taste and season as desired.
  5. If preparing in advance, let stuffing mix cool completely
Stuffed Acorn Squash
  1. Preheat your oven to 425˚F and line a baking sheet with parchment paper or nonstick aluminum foil.
  2. Cut the acorn squash in half either lengthwise or crossways, thinly slice the bottom of each half so the squash will stand up, and scoop out the seeds. You can use a spoon, an ice cream scoop, or a tablespoon measuring spoon.
  3. Rub or brush the inside of the squash with a bit of maple syrup. This helps the squash to brown up nicely since we’re not using oil, and it also adds a little more sweetness to the squash.
  4. Place the squash halves on the baking sheet cut-side up, and roast for 25-30 minutes until the squash is fork tender and the skin is easily pierced with a knife. (NOTE: If the wild rice stuffing is not already pre-made, make it while the acorn squash is roasting.) Be sure to taste and season to your preference before stuffing the squash.)
  5. Remove the squash from the oven and place hearty scoops of the VeganWild Rice Stuffing into each roasted acorn squash, place back in the oven, and roast for 10 minutes. (If you make the stuffing simultaneously, you do not need to place the squash back in the oven.)
  6. Enjoy!
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