Sourdough bread, a mix of earthy mushrooms and wild rice fill sweet acorn squash in this vegan Thanksgiving dish that's just the right size for two people. Sweet carnival squash, with its stripes and speckles, is a fun alternative to acorn squash if you can get your hands on one., October 2020


Recipe Summary

25 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • If desired, cut a small slice off the bottom of each squash half to help it rest flat. Sprinkle the insides with a pinch of salt and 1/8 teaspoon pepper. Place in a 8-inch-square (or similar-size) microwave-safe dish. Cover with plastic wrap and microwave on High in 4-minute bursts until the squash is fork-tender, 8 to 12 minutes.

  • Meanwhile, heat 1 tablespoon oil in a medium skillet over medium heat. Add leek, celery and mushrooms. Cook, stirring occasionally, until beginning to brown, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Add wine and cook, stirring, until mostly evaporated, about 1 minute more. Add wild rice, bread cubes and herbs. Stir in broth and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring, until heated through and the broth is absorbed; about 1 minute.

  • Position rack in center of oven; preheat broiler.

  • Fill each squash half with the stuffing mixture (about 1 cup each). Place in a baking pan or on a baking sheet. Drizzle the stuffing with the remaining 1 tablespoon oil. Broil in the center of the oven until the stuffing is beginning to brown, 2 to 4 minutes.


Tip: To toast bread cubes: Spread bread on a baking sheet and bake at 350°F until lightly toasted, about 15 minutes.

Nutrition Facts

1 stuffed squash half
350 calories; fat 14g; sodium 408mg; carbohydrates 50g; dietary fiber 12g; protein 7g; sugars 2g; niacin equivalents 5mg; saturated fat 2g; vitamin a iu 1484IU.