How to make:
Vegan Stuffed Acorn Squash with Wild Rice and Tempeh
This Stuffed Acorn Squash is packed full of wild rice and tempeh and topped off with pomegranate and tahini for a cozy autumnal vegan dinner!
Prep Time:
20 mins
Cook Time:
1 hour 10 mins
Total Time:
1 hour 30 mins
Author:
Yield:
8 1x
Rating:
Ingredients
- 2 medium acorn squash*
- Oil for cooking
- 1 cup wild rice
- 1 package Lightlife Organic Flax Tempeh
- Arils of 1 pomegranate (about 1 cup)
- 1/2 cup cilantro, chopped, plus more for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground thyme
- 1/2 teaspoon ground oregano
- 1/4 cup tahini
Instructions
- Preheat oven to 400ºF. Halve each acorn squash from stem to the bottom*. Scoop out the seeds and stringy pieces. Rub each half with a bit of oil. Place on a baking sheet; bake for 50-55 minutes, until fork tender.
- Add wild rice and 3 cups water to a medium saucepan; bring to a boil. Reduce heat to simmer, cover, and cook for 40-45 minutes. Let sit with the cover on for 10 minutes, then fluff with a fork.
- In a medium skillet over medium heat, warm a bit of oil. Crumble tempeh into the saucepan; cook for 5-7 minutes, stirring, until crispy.
- In a large bowl, add cooked rice, tempeh, pomegranate arils, cilantro, thyme, oregano, salt, and pepper. Stir to combine. Stuff the hollows of each acorn squash half with filling. Bake for 10 minutes.
- Top each half with a tablespoon of tahini drizzle and chopped cilantro.
Notes
*To make cutting the squash easier, microwave each squash for 3 minutes. Set aside until cool enough to handle, then halve.