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How to make:

Wild Rice and Tempeh Stuffed Acorn Squash

These Wild Rice and Tempeh Stuffed Acorn Squash make a delicious, plant-based side dish for your holiday table! The squash feature pomegranate for a bit of sweetness and a drizzle of tahini to top everything off.

Prep Time:
20 mins
Cook Time:
1 hour 10 mins
Total Time:
1 hour 30 mins
These Wild Rice and Tempeh Stuffed Acorn Squash make a delicious, plant-based side dish for your holiday table! The squash feature pomegranate for a bit of sweetness and a drizzle of tahini to top everything off.
Author:
Emilie
Yield:
8 1x

Ingredients

Instructions

  1. Preheat oven to 400ºF. Halve each acorn squash from stem to the bottom*. Scoop out the seeds and stringy pieces. Rub each half with a bit of oil. Place on a baking sheet; bake for 50-55 minutes, until fork tender.
  2. Add wild rice and 3 cups water to a medium saucepan; bring to a boil. Reduce heat to simmer, cover, and cook for 40-45 minutes. Let sit with the cover on for 10 minutes, then fluff with a fork.
  3. In a medium skillet over medium heat, warm a bit of oil. Crumble tempeh into the saucepan; cook for 5-7 minutes, stirring, until crispy.
  4. In a large bowl, add cooked rice, tempeh, pomegranate arils, cilantro, thyme, oregano, salt, and pepper. Stir to combine. Stuff the hollows of each acorn squash half with filling. Bake for 10 minutes.
  5. Top each half with a tablespoon of tahini drizzle and chopped cilantro.

Notes

*To make cutting the squash easier, microwave each squash for 3 minutes. Set aside until cool enough to handle, then halve.