Wild Rice Stuffed Acorn Squash

If you’re either entertaining your family/friends for dinner or your significant other OR YOURSELF – this vegan recipe is going to become a staple in your weekly meal prep. 


  • 2 cup wild rice, cooked 
  • 3 celery stalks, diced 
  • 1 granny smith apple, diced 
  • 1 cup mushrooms, diced
  • 1 medium yellow onion, diced 
  • 1 garlic clove minced 
  • 2 cup kale, chopped (small bites)
  • 1 tsp cayenne pepper, powder 
  • 1 tsp paprika, powder 
  • 1 tsp salt 
  • 2 tsp fresh ground pepper
  • 2 acorn squash (medium in size)
  • Optional: Nutritional Yeast, dill , pecans for toppings 


  1. In a saucepan, add olive oil until it ripples.(this means it is hot enough) Add the onions and garlic. 
  2. Once your aromatics are caramelized, add mushrooms, celery and apple. Sauté for 15 minutes. 
  3. Add the kale and the spices and the cooked rice. Cook for another 15 minutes
  4. While the mixture is cooking, cut the squash in half and remove the seeds. Place on a parchment lined baking sheet.
  5. Fill the hollowed out squash with the rice and vegetable mixture. Bake for 40 mins @ 375 F.
  6. Once fully cooked, top it off with some nutritional yeast and crushed pecans
  7. ENJOY
Rice and Vegetable Mixture

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