Wild Rice Stuffed Acorn Squash

This wild rice stuffed acorn squash is easy, healthy, and perfect for fall. Enjoy this seasonal recipe on its own or with a side salad for a delicious vegan dinner.


Acorn squash Onion Tempeh Garlic Apple Baby kale Wild rice

©Kirsten Nunez

Dried cranberries Walnuts Salt Black pepper Fresh sage Fresh thyme Fresh rosemary

Step 1:

Preheat the oven to 400°F. Coat the fleshy sides of each squash half with olive oil. Sprinkle salt and pepper, then place the squash on the baking sheet, cut side down. 

©Kirsten Nunez


Bake for 40 minutes, or until the flesh is soft, caramelized, and slightly charred.

Step 2:

©Kirsten Nunez

While the squash is roasting, prepare the stuffing. Sauté the onions and crumbled tempeh for 5 to 7 minutes, or until the onion is translucent. Add minced garlic and cook for another 30 seconds.

Step 3:

©Kirsten Nunez

Add diced apples and kale. Sauté for about 5 minutes, or until the kale is wilted. Then mix in the cooked wild rice, dried cranberries, walnuts, and fresh herbs. Sauté for about 1 minute.

Step 4:

©Kirsten Nunez

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