Tis’ the season for some stuffed acorn squash! This cozy Instant Pot Acorn Squash meal is loaded with nutrients and vitamins and bursting with flavor. Not to mention, it is vegetarian and full of protein, carbs, and fiber. The buttery flavor of the squash pairs well with the crispy chickpeas in coconut aminos. Acorn squash is known for being high in beta-carotene, which helps prevent harmful molecules called free radicals. This can help prevent health issues like certain cancers, heart disease, and high blood pressure. It is another one of nature’s healing treasures that happens to be in season during the fall time. This is a wonderful meal for any occasion and so easy. The Instant pot cooks the squash in 5 minutes!
Equipment needed for Instant Pot Stuffed Acorn Squash
- Instant pot
- Frying pan
- Measuring cups
Tips and modifications
- Although this is an instant pot recipe, you can cook the squash in your oven as well. Cut the squash and take the seeds out. Preheat your oven to 350 degrees F and bake for 30-45 minutes.
- To cook wild rice on the stove, rinse your rice, in a pot add 1 cup of rice and 4 cups of water or broth, and bring to a boil. Then bring the heat down to a simmer, cover, and let simmer for 45 minutes. Wild rice will be a bit chewy. Rinse off any excess liquid after it is done.
- To cook wild rice in your instant pot, rinse your rice, and pour 1 cup of rice into your pot with 1 cup of water or broth. Secure the lid and set a timer for 30 minutes on high pressure. Allow the pot to naturally release the pressure. Once the float valve drops fluff your rice with a fork and serve.
How to make stuffed acorn squash
Instant Pot Acorn Squash (with chickpeas & wild rice)
Equipment
- Instant Pot
- Frying pan
- Measuring cups and spoons
Ingredients
- 2 acorn squashes halved
- 1 15 oz can of chickpeas rinsed and drained
- 2 cups wild rice (you will cook 1 cup)
- 1 small yellow onion diced
- salt and pepper to taste
- 1 clove garlic minced
- 1 tablespoon liquid coconut aminos
- 1 tablespoon avocado oil
- 1/4 cup dried cranberries preferably low sugar
- 1/4 cup fresh parsley optional for garnish
Instructions
- Cut your two acorn squashes in half and scoop out the seeds. Sprinkle each squash with some salt.
- Add 1 cup of water to your instant pot and place the trivet in the pot. Place your squash halves on the trivet. They will overlap a bit and that is okay. Secure the lid, and press pressure cook for 5 minutes on high. Wait for the pot to naturally release the pressure and for the float valve to drop before opening the pot.
- While the acorn squashes are cooking make your stuffing.
- Heat a medium-sized frying pan on medium heat with your avocado oil.
- Add your chickpeas, diced onion, minced garlic, salt, pepper, and liquid coconut aminos. Sautee for 7-10 minutes or until the chickpeas start turning brown.
- Turn the heat to low and add your cooked wild rice. Mix everything until combined and turn off the heat.
- Place your squash on a serving plate and generously scoop the stuffing into each squash half.
- Sprinkle your cranberries over each squash and garnish with parsley (optional) and enjoy!
- Any leftovers can be stored in an airtight container in your refrigerator for up to 4 days.
Nutrition
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Thank you for reading! If you end up trying this cozy fall recipe let me know! I would love to hear how your acorn squash turns out. Happy eating 🙂
If you found this recipe for Instant Pot Acorn Squash helpful you may also like my Restorative Ginger Carrot Soup
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