Mushroom & Wild Rice Stuffed Acorn Squash | Recipe Cart

Name: Mushroom & Wild Rice Stuffed Acorn Squash | Recipe Cart
Total time: 1 min
Ingredients: 2 medium acorn squashes, halved and seeds removed; 2 tablespoons avocado oil, plus more to brush acorn squash halves; 1 medium white or yellow onion, diced; 2 cloves garlic, minced; 8 ounces white mushrooms, sliced; 8 ounces cauliflower, chopped into very small florets; 2 cups cooked wild rice (I used frozen Ancient Grain Mix from Grain Trust – found it at Whole Foods!); 2 cups fresh organic spinach; ⅓ cup toasted pecans, chopped; ¼ cup dried cranberries; Salt & pepper, to taste; ¼ cup tahini; 2-3 tablespoons water, based on how thick you want it; 1 lemon, juiced; 1 teaspoon maple syrup; ½ teaspoon sea salt

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This Mushroom & Wild Rice Stuffed Acorn Squash is filled with caramelized onions, cauliflower florets, spinach, dried cranberries, and pecans. It's served with

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Ingredients

2 medium acorn squashes, halved and seeds removed
2 tablespoons avocado oil, plus more to brush acorn squash halves
1 medium white or yellow onion, diced
2 cloves garlic, minced
8 ounces white mushrooms, sliced
8 ounces cauliflower, chopped into very small florets
2 cups cooked wild rice (I used frozen Ancient Grain Mix from Grain Trust – found it at Whole Foods!)
2 cups fresh organic spinach
⅓ cup toasted pecans, chopped
¼ cup dried cranberries
Salt & pepper, to taste
¼ cup tahini
2-3 tablespoons water, based on how thick you want it
1 lemon, juiced
1 teaspoon maple syrup
½ teaspoon sea salt