Popular Conditions & Diets
Ingredients
17
Time
45m
Serves
2
Recipe by Tina Gravalos
Ingredients
17
Time
45m
Serves
2
Vegan
Holiday
Dinner
Gluten-Free
1
Acorn Squash
stems removed
4 Tbsp
Extra-Virgin Olive Oil
divided
1/2 tsp
Sea Salt
divided
1/2 tsp
Black Pepper
divided
2
Shallots
finely chopped
1 cup
Cremini Mushrooms
sliced
1
Garlic Clove
minced
1 cup
Canned Chickpeas
drained and rinsed
1/2 cup
Pecans
halved
1 tsp
Dried Sage
1 tsp
Dried Parsley
1/2 tsp
Onion Powder
1/2 tsp
Garlic Powder
1/2 tsp
Paprika
1 cup
Kale
chopped
1 cup
Wild Rice
1/2 cup
Dried Cranberries
1
Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
2
Carve out the seeds of the squash halves and cut off the tips so that they lay flat (they will be easy to stuff).
3
Add 1 tablespoon of olive oil to each half of the squash and rub all over. Sprinkle salt and black pepper on each half.
4
Place the squash halves, cut side down, on the baking sheet and bake for 25-30 minutes or until soft.
5
While the squash is in the oven, cook the filling! In a large skillet, on medium low heat, add the olive oil.
6
Add the shallots and sauteé until they begin to soften, about 3-5 minutes.
7
Add the mushrooms, garlic, ½ the lemon juice, salt, pepper and sauteé for another few minutes.
8
Add in the chickpeas, pecans, sage, parsley, onion powder, garlic powder, paprika and stir to combine. Cook for another 3-5 minutes.
9
Add in the kale and cook until it starts to wilt.
10
Add in the cooked rice and then pour the rest of the lemon juice on top. Give it a nice stir to combine.
11
Lastly, add the cranberries and cook for another 1-2 minutes. Taste and add more seasoning if needed.
12
When the squash is ready, flip over and stuff each of them with the filling. Don’t be afraid to load them up!
13
Put back in the oven for 10 minutes or until the filling is browned on top.
14
Store any leftover filling in an airtight container in the fridge for up to 3 days.
15
Note: I left the pecans as is but you can chop them into smaller pieces if preferred.
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
