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Wild Rice and Spicy Lentil Stuffed Acorn Squash

This recipe has holiday dinner written all over it—comforting, seasoned, hearty, healthy and bursting with flavor. Enjoy it as-is or top it with savory, rich Easy & Amazing Gravy. This recipe is an involved one but not difficult. Use it as a perfect opportunity to put on your favorite holiday tunes and feel grateful for this time of year. Make the time to prepare this dish for the folks you care about—nothing is more important. They will taste the love in every bite.


Glass casserole dish
Chef’s knife
Large pan

Try to buy everything organic. Here’s why.
1 batch of Lentil & Quinoa Breakfast Patties

4 acorn squash (I used a variety of colors)
1/2 cup onion diced (here’s how)
1 tbsp red wine vinegar
1 cup raisins
1 tbsp sucanat (optional)
3/4 cup pecans
1 cup wild rice
5 cups pure water
2 tbsp cold-pressed virgin coconut oil
1/2 tsp fine ground sea salt plus more for seasoning to taste


Bring water and a pinch of sea salt to a boil. Add wild rice and return to boil. Reduce to medium and cook uncovered 45 mins until all water is absorbed then set aside. While rice cooks, prepare Lentil & Quinoa Breakfast Patties—just cook as crumbles and set aside.

Preheat oven to 350°F.

Wash and slice your squash vertically in half. Remove seeds with a spoon. Pop your pecans in the oven or toast in a pan over medium heat for 5-7 mins.

Place squash open side up in the casserole dish. Brush with coconut oil and sprinkle with salt and sucanat.

Roast for 40 minutes, remove from oven and set aside. In a pan, brown onion 7-10 minutes over medium-high heat. Add raisins, pecans, vinegar and 1/2 tsp salt and stir together a few minutes. Add Lentil & Quinoa Breakfast Crumbles.

Fill your acorn squash with wild rice mixture, pop back in the oven and bake an additional 10 minutes.

Serve warm. Top with Easy & Amazing Gravy if you wish (pretty tasty).

Store in an airtight glass container in the fridge for up to 7 days. Always reheat in the oven, never a microwave.





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