Recipes that are all gluten & dairy free

Stuffed Acorn Squash


Recipe by

  • 1 large acorn squash
  • 1 cup wild rice, cooked
  • 1/2 cup roasted red peppers
  • 1/2 medium onion, diced
  • 1/2 cup mushrooms, sliced
  • 1 clove garlic, minced
  • 1/2 medium zucchini, diced
  • 1 tbsp coconut oil
  • sea salt, to taste
  • black pepper, to taste
  • Preheat the oven to 375 degrees.
  • Heat oil over medium-high heat.
  • Saute' veggies until tender.
  • Cut the acorn squash in half and scoop out the seeds.
  • Place 1/2 inch of water in a baking dish.
  • Place squash cut side down (skin side up) and roast for 25 to 30 minutes or until you can easily pierce the skin with a fork or knife.
  • Combine veggies and rice in a bowl.
  • Place mixture into the squash halves.

Serving Size
2 servings

Posted To: Entree, Vegetarian