This vegetarian stuffed acorn squash with wild rice was sponsored by Better Than Bouillon as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
The holidays call for easy meatless side dishes such as this vegetarian stuffed acorn squash with wild rice.
Using Better Than Bouillon adds flavor and makes the vegetarian stuffed acorn squash super special. We are using the Better Than Bouillon seasoned vegetable base, which gives the rice a “cooked all day” flavor taking the dish to the next level.
Using the right seasoning for the wild rice is important, as it is the main ingredient for stuffing the oven-baked acorn squash. Plus, Better Than Bouillon provides a nice contrast with the cranberries’ tartness, the nuttiness of the green pepitas, and the sweetness of the acorn squash.
The holidays are all about comfort and joy.
It is time to please our beloved ones. This year our celebration will be tiny, but still, the menu includes something for everyone.
My family of four has diverse tastes, and they enjoy a variety of dishes. Many of them love meatless and gluten-free options like the vegetarian stuffed acorn squash with wild rice.
During the holidays, we prepare the acorn squash in different ways, like soups, salads, and sides. The acorn squash is available during the autumn and winter months, making it easy to include it in the menu.
Tips on cooking the vegetarian stuffed acorn squash with wild rice.
Acorn squash is best when roasted and oven-baked. Making it effortless. We like to use a baking sheet and aluminum foil for a quick bake.
The only difficult part of cooking acorn squash is cutting them in half. For that, a sturdy, sharp knife, a good cutting board, and a firm surface are needed.
Same as a pumpkin acorn squash has seeds, removing those is simple too. Clean and save them. The seeds make a yummy snack when toasted.
The acorn squash is a simple vegetable. Using butter enhances the flavor. Make sure to add plant-based butter after cooking and before stuffing.
Wild rice is an extraordinary ingredient for stuffing vegetables. Cooking wild rice is easy. However, to make it even tastier, using Better Than Bouillon seasoned vegetable base is a must.
Cook the wild rice before adding the dried cranberries and the pepitas. Allowing to keep the texture of both ingredients.
Stuff the cooked acorn squash with the wild rice and top with chopped curly parsley.
This meatless side dish could become a starter or a main dish. Looks pretty, has the colors of the season, and makes an elegant meatless food option.
Holiday menu at the Martin’s.
This year’s holiday menu includes a fruit cocktail, glazed ham, vegetarian stuffed acorn squash, salad, homemade dinner rolls, and fruit cake.
One of the favorite things we like to do is setting up the table and choosing the best decor. Tune in to the classic Christmas music and give thanks for all the blessings.
Food is an important part of the holidays. We love making memorable meals using the variety of seasoned bases that Better Than Bouillon offers. Our favorites include roasted chicken, the NEW sautéed onion, roasted garlic, turkey base, and roasted beef base.
We hope that same as us you’ll have a delicious and peaceful dinner time with those that matter the most. Happy holidays!
Vegetarian Stuffed Acorn Squash
- Baking sheet
- Aluminum foil
- Parchment paper
- Rice pot
- Measuring cup
- Chopping block
- Sharp knife
- Wooden spoon
- 2 acorn squash seeded and cut in half
- 175 grams wild rice
- 1 1/4 cups water
- 1 teaspoon olive oil
- 1/2 teaspoon Better Than Bouillon Vegetable Base
- 1 tablespoon plant-based butter or olive oil
- 1 tablespoon dried cranberries
- 1 tablespoon pepitas
- 1 tablespoon chopped curly parsley
- Clean and cut the acorn squash. Remove the seeds using a spoon.
- Cover a baking sheet with parchment paper. Place the acorn squash facing down. Cover with aluminum foil and bake at 375 F for 30 minutes.
- Add the rice to a pot and add the water, the olive oil, and the Better Than Bouillon Vegetable Base. Stir and cook covered for fifteen minutes.
- Fluff the rice and mix in the dried cranberries with the pepitas.
- Stuff the cooked acorn squash with the rice and top with curly parsley.