Stuffed Acorn Squash

Why You'll Love This Recipe:

- It's a warm and comforting meal to enjoy this fall!  - It' super easy to make.   - It's naturally vegan and gluten free.

Ingredients You'll Need:

– Acorn squash – Extra Virgin Olive Oil – Yellow onion – Celery – Dried cranberries – Hazelnuts – Dried herbs – Dried Maitake Mushrooms – Water or vegetable broth – Wild Blend Rice – Salt & pepper

Step One

Cut the squash in half and scoop out. Brush each half of the acorn squash with olive oil. Place them face-side down onto a baking sheet and bake at 400F for 30 minutes.

Step Two

Fill a small bowl with lukewarm water and gently submerge the Maitake mushrooms. Set aside while making the rest of the filling.

Step Three

Sauté the onions and celery for about 5 minutes. Add cranberries, hazelnuts, and spices, and sauté for another 5 minutes. Stir in the rehydrated mushrooms, water, cooked rice, salt, and pepper.

Step Four

Evenly divide the filling between the 4 squashes, packing it down as you fill. Return to oven and bake for an additional 10-15 minutes, until squash is tender and fragrant.

Step Five

Top with fresh thyme and serve with a kale salad or artisan bread.

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