Stuffed Acorn Squash + Wild Rice Medley

Here’s a quick look at the ingredients along with substitution ideas. Measurements are in the printable recipe card below.

Acorn Squash - Look for acorn squash that are uniform in size.

Wild Rice - Use wild rice, a wild rice mix (pictured above), or a combo of wild rice and long-grain brown rice (which I used).

Red Bell Pepper - Any bell pepper color will work, but the red adds a nice contrasting pop of color.

Mushrooms - Use your favorite mushrooms. I used baby bellas here.

Spinach - You can substitute baby kale, chard, or a combination. You can also rough chop large leafy spinach if you like.

White Beans - Cannellini, Great Northern, or chickpeas will all work great in this recipe.

Onion - Feel free to substitute with a large shallot.

Garlic - If you don’t have fresh garlic on hand, add ½ to 1 teaspoon of garlic powder.

Thyme - Fresh or dried.

Red Pepper Flakes - I like adding a bit of pepper flakes for a kick of heat. Feel free to adjust or omit the amount to suit your taste.

Directions at simple-veganista.com

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