Wild Rice And Spicy Lentil Stuffed Acorn Squash

Name: Wild Rice And Spicy Lentil Stuffed Acorn Squash
Prep time: 1 h 52 min
Cook time: 1 h 52 min
Total time: 1 h 52 min
Yield: 4
Cuisine: Global
Ingredients: 4 acorn squash (I used a variety of colors); 1 batch of Lentil & Quinoa Breakfast Patties; 2 Tbsps cold-pressed virgin coconut oil; 118 milliliters onion diced; 177 milliliters pecans; 237 milliliters raisins; 1 Tbsp red wine vinegar; 1 teaspoons fine ground sea salt plus more for seasoning to taste; 1 Tbsp sucanat (optional); 1 liters pure water; 237 milliliters wild rice

Wild Rice And Spicy Lentil Stuffed Acorn Squash is a gluten free and vegan recipe with 4 servings. One serving contains 631 calories, 12g of protein, and 21g of fat. This recipe covers 31% of your daily requirements of vitamins and minerals. It works well as a main course. If you have acorn squash, cold-pressed virgin coconut oil, wine vinegar, and a few other ingredients on hand, you can make it. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 52 minutes.