Instant Pot Acorn Squash (with chickpeas & wild rice)
This instant pot stuffed acorn squash recipe is nutrient dense, flavorful, and vegan! One of the best ways to eat your acorn squash!
Servings: 4
Calories: 335kcal
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
Serving: 1half | Calories: 335kcal | Carbohydrates: 54g | Protein: 11g | Fat: 9g | Sodium: 868mg
