Wild Rice Stuffed Acorn Squash
When I was about six or seven years old, my dad decided to do some home renovations. And my father wasn’t going to just do a little painting or hang some new window treatments. No, he was going to move a wall to extend our den/television room. As a kid, this was the most awesome thing in the world for two reasons. One, I got to help. Two, I got to use a hammer and bust holes in a wall without getting in trouble. Life was good.
It is in this spirit of renovation that I bring to you my next recipe. Thanksgiving is on the horizon. So, I am going to try to “refurbish” the traditional Thanksgiving feast because most holiday fare leaves many of us vegans sitting at the “kid’s table.” For three years, my plate has been filled with green beans, cranberry sauce, broccoli, and potatoes. Last year, we even tried an odd flavored “faux” turkey roast. But this year, I have decided to create the ultimate carnilicious vegan Thanksgiving feast. No turkey. No giblet gravy. No green bean casserole. No meal derived only from side dishes.
No, this year, we are going to celebrate the good things in our lives with healthy vegan food. And like my dad, I am gonna tackle the big stuff first by replacing the turkey. Using the humble acorn squash, I give you a dish that can be an awesome main entrée or a filling side. Either way, I think you will enjoy it. So, I present my version of the STUFFED ACORN SQUASH. It looks as good as it tastes. And, this is part one of my Thanksgiving renovation so to speak. There is more to follow because it wouldn’t be American if we, vegans, didn’t have to loosen our belts at Thanksgiving as well.
Ingredients Instructions In a large stock pot over medium high heat, add your broth, wine, carrots, onions, celery, peppers, garlic, mushrooms, rosemary, and thyme. Bring this to a boil, then add in your wild rice. Reduce the heat to low, cover, and cook until the rice is tender (about 30-45 minutes). All of the liquid will most likely not be absorbed into the rice once it is cooked, so strain off any excess liquid and pour the rice mixture into a mixing bowl.
While the rice is cooking, slice your acorn squashes in half and remove the seeds. You will also want to cut a small piece off each end of the squash so it sits level. Next steam or quickly blanch in boiling water your spinach. Drain the spinach and when it is cool enough to touch, squeeze as much water out of it as you can. Roughly chop the spinach and toss it into the mixing bowl with the rice. Now add in your bread crumbs and fresh sage. Thoroughly mix everything together and spoon a generous helping of the veggie/rice mix into each hollowed out squash half.
Place the stuffed squash in an oven proof baking dish and add about 1-2 cups of water in the bottom of the dish. You want about an inch of water in the bottom of your baking vessel. Cover the dish tightly with foil and place it in a preheated 350 degree oven. Bake for 1 hour or until the squash is tender. One quick tip: spray the underside of your foil with cooking spray. This will prevent any of your stuffing from sticking to the foil.
Squash ready for the oven
Remove the squash from the oven and garnish with some extra sage leaves. You have now successfully modernized the traditional Thanksgiving feast by removing the turkey and replacing it with something equally as carnilicious. And while this renovation isn’t as fun as busting holes in a wall with a hammer, I promise this remodel won’t leave you drowsy and will still leave you plenty of room for dessert. Longer Letter Later.
Love, Bob aka The Grassfed Carnivore
Hi. Could you suggest a whole vegan thanksgiving menu? I think it would be wondeful to have a vegan thanksgiving this year. Also, what is your recommendation on what to prepare and when?
The plans are in the works for a vegan Thanksgiving menu. Check out my post on the vegan acorn squash as you can use that as a main dish. Other side dishes will follow.