Plant-Based Thanksgiving Recipe: Wild Rice Stuffed Acorn Squash

Thanksgiving is almost here in the US, and for those of us who might want a little more planty goodness in our lives, it often feels like Tofurkey is our only option. But there's another option for a delicious plant-based main- or side for those of us who like a roasted bird at our table, as well! This stuffed squash recipe was in my holiday personal chef repertoire for years, and this year it got a little upgrade and photo shoot for the blog-- and it might be my favorite Thanksgiving recipe I'm sharing this year.

I like to use a wild rice blend for this recipe (this is my favorite) because I find wild rice alone a bit intense- but the blend is the perfect amount of chewy and savory for this plant-based Thanksgiving main dish.

This recipe makes enough for four half-squashes, but you can double or triple as needed for a larger crowd.

p.s. You might notice I used a delicious squash hybrid for these photos- Koginut squash-- and I love it! Feel free to mix up your squash as you desire!

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Kristin Dovbniak


I'm Kris! Founder of Healthy Balanced Mama, I'm a holistic health coach, certified intuitive eating counselor, trained chef, and mama of two, and I'm here to guide busy moms like you in stressing less and finding freedom with food through balanced eating and simplified routines around meal planning, meal prep, grocery shopping and cooking with confidence.


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