This dish is a great Entree alternative. Oil free, gluten free, whole food plant based and perfectly seasonal. We found these Honeynut Squash at our farmers market but I've seen them popping up at Trader Joes and local supermarkets as well. Enjoy!
Winter Squash Stuffed with Wild Rice
- 4 baby Honeynut Squash
- 1 Cup Wild Rice
- 1 teaspoon Granulated Garlic
- 1 teaspoon Dried Basil
- 1/2 Cup Cranberries
- 1 Cup Shredded Baby Spinach
- 3 Tablespoons Italian Parsley, chopped
- 1 Tablespoon Nutritional yeast
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Cashew Butter (recipe on Plant Punk Kitchen website)
- Preheat oven to 350 degrees
- Cut the Honeynut Squash in half, scoop the seeds out. Season the squash with salt, place in a baking dish cut side down, pour enough water to just about a 1/4 way up. Place in oven cooking for 35 minutes. The meat should tender but the squash should retain its shape.
- Start Rice Mix. Follow directions on package plus add the granulated garlic and dried basil to the water.
- Once the rice is cooked, mix in the Cashew butter, Apple Cider Vinegar, Cranberries, Spinach and the nutritional yeast. Adjust seasoning with salt and pepper.
- Remove the cooked squash from the oven. Allow the squash to cool enough so that you can handle them. Carefully scoop the meat out, leaving a border around the edge about 1/4î thick. You looking to create a boat.
- Mix the scooped squash into the rice mixture. Fill the squash with the rice mix. Place in the oven for 15 minutes until hot.
- You can easily use any squash you like for this recipe. Roasting time will vary depending on the size.
- For the Wild Rice, we used a mix with lentils and amaranth.
- You can make this dish a day ahead of time. To reheat: Preheat oven to 350 degrees. Place the squash in a baking dish with some water, cover with foil & cook for 35 minutes. Remove the foil cooking for another 15 minutes. The interior of the rice should be hot.