Stuffed Acorn Squash
This Vegan Stuffed Acorn Squash, filled with brown rice, chickpeas, nuts, and golden raisins, and topped with tahini sauce, is a nutrient-rich, flavorful dish that beautifully combines complex carbohydrates, plant-based protein, and healthy fats, making it a perfect, healthful meal for any occasion!
Ingredients
- 1 acorn squash
- ½ cup brown rice
- ⅔ cup chickpeas
- 2 tablespoon walnuts
- 1 tablespoon cranberries/raisins I used golden raisins
- 2 garlic cloves
- 1 tablespoon pumpkin seeds
- 2 celery sticks
- 1 shallot diced
- ¾ teaspoon thyme
- ¾ teaspoon cinnamon
- salt/pepper to taste
Tahini Sauce
- ¼ cup tahini
- ¼ lemon juiced
- 1-2 tablespoon maple syrup
- little water to thin if you'd like
Instructions
- Cut your acorn squash in ½, deseed then brush with olive oil and place face down in 400F oven for 30-35 minutes.
- Cook your rice and while the acorn squash is cooking, toast your pumpkin seeds in a pan with a bit of avocado oil then remove.
- Add your diced shallots and celery with spices and sautee for 5 minutes. Then add walnuts, garlic, and chickpeas and sautee for 2 minutes.
- In a bowl combine the chickpea mixture, pumpkin seeds, cranberries, and rice. Flip your acorn squash over and stuff them with the mixture and stick them back in the oven for 10-15 minutes.
- Prep your tahini sauce by combining all ingredients then top your acorn squash bowls once removed from the oven and enjoy!