This Vegetarian Stuffed Acorn Squash recipe inspired by Canadian First Nation's Cuisine is the perfect vegetarian main course for your Thanksgiving table. The combination of nutty wild rice, crunchy pecans, creamy salty goat cheese and fruity sour cherries makes this dish nourishing and simply delicious!
Prepare the rice following the instructions on the package, drain and let cool.
Preheat the oven to 190 Celsius.
Cut squash crosswise in half; remove and discard seeds. Cut a thin slice from bottom of each half to allow them to lie flat. Place the acorn squash on baking sheets, hollow side up and brush the inside with olive oil
Sprinkle the inside with sugar, salt and pepper and bake for 45 minutes until tender.
Prepare the filling in the meantime. Toast the pecans in a pan without fat, let cool and chop.
Heat 2 tbsps of oil in a pan on medium-high heat. Add chopped onions and fry for 3 minutes until softened. Add garlic along with the thyme leaves and fry for another minute.
Add all ground spices and fry for 30 seconds, add cooked rice, dried cherries and nuts and season with salt and pepper.
Remove the baked squash from the oven and fill with the rice filling, adding a 1 tsp of crumbled cheese after every 3 tbsp of rice filling.
Press the filling into the squash with the back of a spoon to pack it firmly and drizzle some olive oil on top.
Return filled squash to the oven for 30 more minutes. Serve sprinkled with cheese.
The rice filling can be prepared up to 2 days in advance.