If you’re looking for a satisfying vegetarian entree to serve during the holidays, today’s holiday-inspired Black Rice Stuffed Acorn Squash Bowls are for you.
This healthy entree for two makes it simple to celebrate several seasonal flavors with a satisfying blend of wild rice and nuts, along with a medley of warming herbs. Not to mention, the delivery of this recipe is basically chef-worthy status.
Of course, I’m no newbie to acorn squash bowls. I love this winter squash! Since they’re in season right now, too, it’s the perfect time to star for them to star in a holiday entree dish. This recipe was originally inspired by my love for Citrus Quinoa Pilaf Stuffed Acorn Squash, a go-to gluten-free entree with plant-based protein stuffed in halved acorn squash. Today’s recipe just confirmed again how acorn squash is officially the perfect size for serving this delicious rice blend.
Like any tasty pilaf, this one is a satisfying and comforting mixture that’s totally worth the effort of making. The secret to making a homemade pilaf that’s rich and the opposite of boring is to slowly build the flavors. First, you’ll give the rice a boost in flavor by cooking it in vegetable broth, sundried tomatoes, salt, and pepper. Meanwhile, you’ll want to saute the aromatics of garlic and onion. You’ll then combine everything, along with golden raisins, pine nuts, hemp seeds, lemon, and herbs before topping the halves of acorn squash and throwing in the oven for a few minutes until they’re done.
As a whole, this recipe is… rich in fiber, rich in plant-proteins, warming, comforting & hearty.
I’ll usually make the acorn squash bowls and rice pilaf on the batch cooking day, and combine the two when I’m wanting a quick lunch or dinner. Since the acorn squash bowls need some time to cook tender, and the pilaf needs time to build out its flavors properly, it’s a great dish to utilize meal prep practices!
