Low Sodium Vegan Maple Pecan Stuffed Squash

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Low Sodium Vegan Maple Pecan Stuffed Squash

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Ingredients

4 servings

For the squash

2 medium acorn squash (about 1 ½ lb each), halved through the stem and seeds removed
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1 tbsp olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the filling

¾ cup wild rice blend, rinsed
1 ½ cups vegetable broth
1 tbsp olive oil
1 medium yellow onion, finely diced
2 stalks celery, finely diced
3 cloves garlic, minced
1 tsp fresh thyme leaves
½ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¾ cup raw pecans, roughly chopped
⅓ cup dried cranberries
3 tbsp maple syrup, divided
1 tbsp apple cider vinegar

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the squash halves cut-side up on a large rimmed baking sheet. Brush the cut surfaces and cavities with 1 tbsp olive oil, then season with 1/4 tsp salt and 1/4 tsp black pepper.
2
Roast the squash for 40–45 minutes, until the flesh is completely tender when pierced with a fork and the cut edges are golden brown.

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