Spiced Wild Rice Stuffed Acorn Squash

vegan, gluten-free

2 acorn squash, sliced + de-seeded

1 cup uncooked wild rice + water for cooking

2-3 tablespoons extra virgin unrefined coconut oil

1/4 cup diced shallot

1 1/2 teaspoons minced garlic

1/2 teaspoon garam masala

1/4 – 1/2 teaspoon salt

1/4 + 1/8 teaspoon cinnamon

1/8 teaspoon turmeric

2 tablespoons apple cider vinegar

1 tablespoon maple syrup

1 large crisp apple, chopped (1 1/4 cups)

1/3 cup chopped pecans

apple + pecans to top

for the rice:

Heat a pot over medium with 1 tablespoon of coconut oil. Once hot, toast the rice for 3-5 minutes stirring frequently, until just starting to brown. Add specified amount of water and cook according to package directions. ~45-55 minutes

for the squash:

Preheat your oven to 350* and line a baking sheet with parchment paper.

Lightly coat the inside of the acorn squash with melted coconut oil and a sprinkle of salt and pepper.

Place face down on the baking sheet and bake for about 40-45min until the flesh is just tender. Test with a fork.

for the filling:

While the squash and rice are cooking, heat a large pan over med-low and add 1/2 – 1 tablespoon of oil.

Once hot, add the shallot and cook for 2-4 minutes until it begins to brown.

Add in the garlic, garam masala, 1/4 teaspoon salt, cinnamon, and turmeric and stir constantly for about 30 seconds – 1 minute until fragrant.

Increase heat to medium and stir in the apple cider vinegar and maple syrup.

Add in the apple and pecans and let cook for 3-5 minutes, until the apple starts to slightly soften. Stir frequently.

Measure 2 1/2 cups of cooked rice and fold it in to the apple shallot mixture.

Taste and add more salt or garam masala if desired.

Stuff the acorn squash halves with the mixture and top with a few dots of coconut oil or a light drizzle of melted coconut oil. ~1/2 – 1tsp per half squash

Bake for 10 minutes uncovered. Remove, top with fresh apples and pecans and serve.

Guess what?

It’s a 3-in-1 recipe kind of day.

It all started when I was drooling over at Spoon Fork Bacon's blog, which is my latest obsession. Their photography and styling are stellar, and I adore their blog design.

I came across their recipe for coconut shrimp and wanted to think of away to incorporate similar flavors into a vegetarian meal. Then I remembered 101 Cookbooks recipe for quinoa patties, and my idea was solidified.

coconut quinoa patties - mango salsa - sweet + spicy yogurt dipping sauce

If you’re not a fan of chunky style salsa feel free to blend it up! Below, you’ll also see a spicy honey yogurt sauce which you must make. It really brings all of the flavors together. A little bit of sweet and a little bit of spice runs throughout this whole recipe.

The quinoa patties took 2 trials to get right. Heidi’s recipe called for 5 eggs, but I started by using 3. Even being the egg lover that I am, I thought the first batch was a too egg-y.

For batch number two I reduced the egg count and added a handful of parsley. The other major change I made was pan cooking them with a small amount of coconut oil, as compared to baking them. I baked the first batch, but the coconut flavor was not pronounced enough. Baking them works, but they’re quite a bit tastier when cooked in a pan.

Even with just 2 eggs these held together really well. The key is keeping them pretty small. You want to roll them into the size of a golf ball and then flatten them between your hands. If you want to make these for an appetizer roll them a bit smaller for a 1-2 bite snack.

PRINT this!

Coconut Quinoa Patties

inspired by Coconut Shrimp + Baked Quinoa Patties // yields ~20 patties

2.5 cups cooked quinoa
2 large eggs
1.5 cups unsweetened shredded coconut
1/4 cup parsley, finely chopped
1/2 cup whole milk ricotta cheese
1 Tablespoon garlic, minced
2-6 Tablespoons quinoa flour
1 Tablespoon raw honey
1-2 Tablespoons extra virgin coconut oil
2 teaspoons lemon zest
1/2-3/4 teaspoon salt
1/4-1/2 teaspoon cayenne pepper [opt]

In a large bowl, whisk together your eggs, honey, and ricotta until smooth.
Gently stir in the quinoa, coconut, parsley, garlic, lemon zest, salt, and cayenne until well combined.
- 3/4 cup uncooked [raw] quinoa = about 3c cooked
Add just enough quinoa flour to hold the patties together. Start by adding 1T. I used 4T total.
Heat a large skillet just below medium heat with about 2-3t of coconut oil. If you are cooking them in multiple batches, add more oil as necessary. Use 2 pans if desired.
Shape the mixture into about the size of a golf ball and press between your hands to flatten. ~1/2”
Carefully place them into the pan, leaving enough room so you’re able to flip them.
Cook for about 4-5min per side. If they’re browning too quickly, turn down your heat. You want to ensure they cook through. Using oil is key to helping them turn golden brown and not burn.
Place on a wire rack until you’re finished cooking them, or spread on a baking sheet and keep them on “warm” in the oven until you’re ready to serve.

notes: Most flours should work if you don’t have quinoa flour. If you want to bake these, set your pre-heat your oven to 350*. On a parchment lined baking sheet, bake the patties for 12-15min per side. They will be lightly golden brown on both sides when done. You can also give them a quick pan fry [with coconut oil over medium heat] to make the coconut flavor more pronounced.

Mango Salsa

1 mango, chopped
1/3 cup cucumber, diced
1/4 cup shallot, minced
3/4 cup red pepper, chopped
1/4 cup lime juice
1 Tablespoon lime zest
salt + pepper to taste

Combine all ingredients together and stir to coat with the lime juice.

notes: Store covered in the fridge for up to 3 days. Best served, when left to sit for at least 1 hour. Other things to add: apple, jicama, cilantro, cayenne, etc.