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

getrecipecart.com

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

View full recipe on getrecipecart.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at getrecipecart.com.

Share this recipe:

Cooking tools:

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