Acorn Squash with Rice Stuffing
A warm and cozy meal with layers of flavour and nutrient dense ingredients.
2 acorn squash halved and cleaned
2 tsp. butter melted
Pinch of salt
1 tsp. brown sugar
2 tsp. olive oil
1/2 small onion diced
4-5 mushrooms chopped
2 garlic cloves minced
2 cups chopped kale or spinach
2 tbsp. dried cranberries (I used fresh, about 1/4 cup)
1/3 cup walnuts or pecans chopped
1 tbsp. fresh thyme (1 tsp. dried)
1- 1 1/2 cups cooked rice or quinoa (a package of Tasty Bite Rice would work well)
Salt and pepper to taste
Preheat oven to 350. Place squash cut side up on baking pan or dish, brush with the mixture of butter and brown sugar. Cover loosely with foil and bake about 1 hr.
Heat oil, sauté onion and mushrooms 3-4 min. then add garlic and cook until the onions are tender. Add kale or spinach, stir until wilted. Add cranberries, nuts, and thyme. Mix well. Season with salt and pepper.
When squash is cooked remove from oven and spoon rice filling into squash. Cover with foil and bake 15 min.
Serve with chicken or sausages, or on its own for a vegetarian entree.
Optional- sprinkle with grated Parmesan or crumbled feta.