This Vegan Stuffed Butternut Squash is filled with quinoa and wild rice blend, kale, mushroom, walnut, cranberry, and spices making it an easy and tasty fall dinner or meal. The savory flavors are perfect for the holidays including Thanksgiving and Christmas.
Cut the butternut squash in half according to the directions in the post.
Put the squash on a baking sheet and sprinkle the flesh with half of the olive oil and generously salt and pepper. Bake for 45-55 minutes or until the squash is tender. Reduce the heat to 375.
Microwave your rice packet according to the instructions.
When the squash is almost done cooking add the rest of the olive oil to a large saute pan. Saute the garlic for about 30 seconds before adding the mushrooms. Season with salt and pepper. Saute the mushrooms for about 5 minutes or until tender. Add the kale and squeeze the lemon on top. Season with salt and pepper again AND the thyme and oregano. Saute the kale until it wilts and turns bright green. Pull the mixture off the heat.
In a large bowl add your rice, kale/mushroom mixture, walnuts and dried cranberries. Check the seasoning and add salt and pepper to taste.
Once the squash is cool enough to touch scoop our the seeds and also enough of the actual squash to make a bowl. You'll want to leave a good amount behind to enjoy with the stuffing.
Stuff the squash. If you like garlic sprinkle the top with an extra dash of garlic salt.
Put the butternut squash back in the cooler oven and roast for another 10 minutes.
Store the Vegan Stuffed Butternut Squash in an airtight container for up to 5 days.