This Wild Rice Stuffed Acorn Squash recipe is filled with fall flavors. The squash is roasted until tender and stuffed with wild rice & chickpeas.
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FOR THE WILD RICE
▢2 tablespoons olive oil
▢1 small yellow onion diced
▢2 cloves garlic diced
▢1 teaspoon garlic powder
▢1 teaspoon onion powder
▢1 teaspoon smoked paprika
▢1 teaspoon dried parsley
▢1/2 teaspoon pepper
▢1 cup wild rice rinsed
▢1 15-ounce can chickpeas drained & rinsed
▢2 cups broth I used vegan chicken broth
▢salt if needed
FOR THE SQUASH
▢2 acorn squash washed
▢2 tablespoons olive oil
▢1/2 teaspoon garlic powder
▢1/2 teaspoon onion powder
▢1/2 teaspoon smoked paprika
▢1/2 teaspoon dried parsley
▢1/2 teaspoon pepper
▢1/4 teaspoon salt
▢fresh parsley chopped, for serving
FOR TAHINI SAUCE
▢1/4 cup tahini
▢1 lemon juiced
▢1-2 tablespoons mustard I used half yellow and half dijon
▢garlic salt to taste
▢pepper to taste
▢water as needed to thin

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Pink pan: [ Ссылка ]
Blender: [ Ссылка ]
Food Processor: [ Ссылка ]
Jars: [ Ссылка ]
Speckled Bowl: [ Ссылка ]
Mixing Bowls: [ Ссылка ]
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EMAIL ME: Rene@thissavoryvegan.com

music by Dyalla Swain [ Ссылка ]

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