Dinner · American
Stuffed acorn squash with wild rice and chickpeas
Roasted acorn squash halves filled with wild rice, chickpeas, cranberries, and pecans.
- Serves
- 2
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 h
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 2 servings- 1 large acorn squash, halved and seeded
- 2 tbsp olive oil
- 100 g wild rice, uncooked
- 300 ml vegetable broth
- 150 g canned chickpeas, drained and rinsed
- 30 g dried cranberries
- 30 g pecans, chopped
- 10 g fresh parsley, chopped
Method
Preheat the oven to 200C (400F) and brush the squash halves with 1 tbsp olive oil, then place cut-side down on a tray.
Roast the squash for 30 minutes until tender.
Meanwhile, simmer the wild rice in the vegetable broth, covered, for 35 minutes until tender.
Stir the chickpeas, cranberries, pecans, and remaining olive oil into the cooked rice.
Flip the squash halves and fill with the rice mixture.
Return to the oven for 10 minutes, then top with parsley before serving.