Vegan Wild Rice Stuffed Squash for Two

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.

Vegan Wild Rice Stuffed Squash for Two
Active Time:
25 mins
Total Time:
35 mins


  • 1 medium acorn or carnival squash (about 1 1/2 pounds), halved lengthwise and seeded

  • Pinch of salt plus 1/4 teaspoon, divided

  • ¼ teaspoon ground pepper, divided

  • 2 tablespoons extra-virgin olive oil, divided

  • ½ cup thinly sliced leek (about 1/2 large leek)

  • cup chopped celery

  • 1 cup chopped mixed mushrooms

  • 1 clove garlic, minced

  • ¼ cup dry white wine

  • ½ cup cooked wild rice

  • 1 cup toasted sourdough bread cubes (see Tip)

  • 1 teaspoon chopped fresh herbs, such as thyme, rosemary and/or sage

  • cup reduced-sodium no-chicken broth or vegetable broth


  1. 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.

  2. 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.

  3. Position rack in center of oven; preheat broiler.

  4. 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 (per serving)

350 Calories
14g Fat
50g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 2
Serving Size 1 stuffed squash half
Calories 350
% Daily Value *
Total Carbohydrate 50g 18%
Dietary Fiber 12g 43%
Total Sugars 2g
Protein 7g 14%
Total Fat 14g 18%
Saturated Fat 2g 10%
Vitamin A 1484IU 30%
Sodium 408mg 18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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