Name: Vegan Stuffed Acorn Squash with Wild Rice and Cranberries
Prep time: 60 min
Total time: 60 min
Yield: 1
Ingredients: 2 item acorn squash; 200 g wild rice; 100 g dried cranberries; 50 g walnuts; 1 item onion; 100 g celery; 2 clove garlic; 30 ml olive oil; 5 g thyme; 5 g sage; 5 g salt; 2 g black pepper

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Vegan Stuffed Acorn Squash with Wild Rice and Cranberries

Vegan Stuffed Acorn Squash with Wild Rice and Cranberries

A cozy and heartwarming dish featuring acorn squash stuffed with a flavorful mix of wild rice, cranberries, and herbs.

This meal provides a comforting and nutritious end to the day, supporting recovery and energy replenishment after training.

Ingredients:

2
item
acorn squash
200
g
wild rice
100
g
dried cranberries
50
g
walnuts
1
item
onion
100
g
celery
2
clove
garlic
30
ml
olive oil
5
g
thyme
5
g
sage
5
g
salt
2
g
black pepper

Preparation Time: 60 minutes

Instructions:

Preheat the oven to 200°C.
Cut the acorn squashes in half and scoop out the seeds.
Brush the insides with olive oil and season with salt and pepper.
Place the squash halves cut side down on a baking sheet and roast for 30 minutes.
Cook the wild rice according to package instructions.
In a pan, heat olive oil over medium heat. Add chopped onion, celery, and garlic; sauté until soft.
Stir in cooked wild rice, cranberries, walnuts, thyme, sage, salt, and pepper.
Remove squash from the oven and fill each half with the rice mixture.
Return to the oven and bake for an additional 15 minutes.
Serve warm.

Nutrition	Per Serving 1000 g	Per 100g
Energy	2200 kcal	220 kcal
Protein	40 g	4.0 g
Fibre	30 g	3.0 g
Salt	5 g	0.5 g
Sugar	50 g	5.0 g
Carbohydrates	300 g	30.0 g
Fat	120 g	12.0 g

2
item
acorn squash
200
g
wild rice
100
g
dried cranberries
50
g
walnuts
1
item
onion
100
g
celery
2
clove
garlic
30
ml
olive oil
5
g
thyme
5
g
sage
5
g
salt
2
g
black pepper

Preheat the oven to 200°C.

Cut the acorn squashes in half and scoop out the seeds.

Brush the insides with olive oil and season with salt and pepper.

Place the squash halves cut side down on a baking sheet and roast for 30 minutes.

Cook the wild rice according to package instructions.

In a pan, heat olive oil over medium heat. Add chopped onion, celery, and garlic; sauté until soft.

Stir in cooked wild rice, cranberries, walnuts, thyme, sage, salt, and pepper.

Remove squash from the oven and fill each half with the rice mixture.

Return to the oven and bake for an additional 15 minutes.

Serve warm.

Vegan Stuffed Acorn Squash with Wild Rice and Cranberries Vegan Stuffed Acorn Squash with Wild Rice and Cranberries

Ingredients:

Preparation Time: 60 minutes

Instructions:

Vegan Stuffed Acorn Squash with Wild Rice and Cranberries

Vegan Stuffed Acorn Squash with Wild Rice and Cranberries