A vegetarian holiday recipe for those who love a hearty, flavorful, and fiber-filled dish.
1 acorn squash, halved and seeds removed
2 tbps avocado oil
1 cup wild rice, cooked
2 tbps olive oil
1 onion, diced
3 cloves garlic, minced
1 cup mushrooms, finely chopped
1 tbsp thyme, fresh
1 tbsp rosemary, fresh
1 tbsp sage, fresh
1 tsp salt
1 tsp black pepper
1 cup California walnuts, finely chopped
1/4 cup parsley, fresh
¼ cup vegetable broth
Preheat the oven to 450 and line a sheet pan with parchment paper.
Drizzle the avocado oil on the inside of the squash and spread with your hands.
Place the halved squash, skin side up on the baking sheet.
Bake for 45-50 minutes or until fork tender.
While the squash is baking, prepare the wild rice according to the package instructions and set aside.
Heat a large skillet on medium high heat, add the olive oil, onion, and garlic. Sauté for 5-6 minutes or until fragrant.
Add in the mushrooms and cook for another 10 minutes. Chop the fresh herbs and add those to the mushroom mixture. Add the salt and pepper and mix well.
While the vegetables are still sautéing, add in the finely chopped walnuts, parsley, and vegetable broth. Cover with a lid and cook for 10-12 minutes. This will help soften the walnuts and make them a meaty texture.
Add the wild rice to the walnut mixture and mix well.
Remove the squash from the oven and flip it so it is skin side down. The squash should make a perfect little bowl shape.
Fill both halves of the squash with the walnut and rice mixture. Stuff it really well. Return to the oven for another 15 minutes and serve at your next holiday feast!
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