Mushroom & Wild Rice Stuffed Acorn Squash

This Mushroom & Wild Rice Stuffed Acorn Squash is filled with caramelized onions, cauliflower florets, spinach, dried cranberries, and pecans. It's served with a drizzle of lemon tahini sauce. This comforting and colorful dish has a variety of textures and makes the perfect hearty dinner or side dish. It's perfect as vegan holiday main dish for Thanksgiving!

Course Main Course, Side Dish

Cuisine American

Keyword roasted squash, stuffed squash, wild rice pilaf

Prep Time 30

Cook Time 45

Total Time 1 15

Servings squash halves

Calories 456kcal

Author Bakerita | Rachel Conners

Ingredients

For the stuffed acorn squash

2 medium acorn squashes halved and seeds removed
2 tablespoons avocado oil plus more to brush acorn squash halves
1 medium white or yellow onion diced
2 cloves garlic minced
8 ounces white mushrooms sliced
8 ounces cauliflower chopped into very small florets
2 cups cooked wild rice I used frozen Ancient Grain Mix from Grain Trust - found it at Whole Foods!
2 cups fresh organic spinach
⅓ cup toasted pecans chopped
¼ cup dried cranberries
Salt & pepper to taste

For the tahini dressing

¼ cup tahini
2-3 tablespoons water based on how thick you want it
1 lemon juiced
1 teaspoon maple syrup
½ teaspoon sea salt

Instructions

For the stuffed acorn squash

Preheat the oven to 400ºF. Cut the acorn squash in half and remove the seeds. Brush with 1 teaspoon avocado oil and sprinkle with salt.
2 medium acorn squashes
Place cut-side down on a parchment-lined baking sheet and bake for about 40 minutes, or until the squash is pierced easily with a fork.
Meanwhile, make the filling. Heat the oil in a sauté pan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the minced garlic and cook for one more minute. Remove the onions and place in a bowl; return the pan to the heat.
2 tablespoons avocado oil, 1 medium white or yellow onion, 2 cloves garlic
Add the mushrooms and cauliflower to the pan and add some salt to season. Cook until the mushrooms are browned and the cauliflower is tender, 5 to 10 minutes. Add the onions back into the pan.
8 ounces white mushrooms, 8 ounces cauliflower
Stir in the wild rice, spinach, pecans and dried cranberries, and stir to wilt the spinach for a minute or two. Taste and season with salt and pepper.
2 cups cooked wild rice, 2 cups fresh organic spinach, ⅓ cup toasted pecans, ¼ cup dried cranberries, Salt & pepper
Remove the acorn squash halves from the oven and fill each with the wild rice mixture. You may have some leftover. Return to the oven for 5 minutes to heat through before serving with the lemon tahini sauce.

For the sauce

In a small bowl, whisk together all of the ingredients for the tahini sauce, adjusting the amount of water based on how thick you want it. Serve with the stuffed acorn squash. Store any extra sauce in a small jar.
¼ cup tahini, 2-3 tablespoons water, 1 lemon, 1 teaspoon maple syrup, ½ teaspoon sea salt

Notes

Prep ahead ideas:

- Roast the squash in advance: You can roast the acorn squash halves up to 2 days ahead. Let them cool, then store in an airtight container in the fridge.

- Prep the filling early: The mushroom–wild rice mixture can be fully cooked 1–2 days ahead.

- Make the lemon tahini sauce: Mix it up and refrigerate for up to 5 days. Thin with a splash of water before serving if it thickens.

- Assemble right before baking: When ready to serve, fill the pre-roasted squash with warm or reheated filling, then bake for 10 minutes to bring everything together.

Storage & Reheating:

- Fridge: Store leftovers in sealed containers for up to 4 days.

- Freezer: The filling freezes well for up to 2 months; the squash halves are best enjoyed fresh.

- Reheat: Warm the stuffed squash in a 350°F oven for 10–15 minutes, or microwave in 1-minute bursts until heated through. Add extra sauce to bring back moisture and brightness.

Nutrition