Autumn Harvest Stuffed Acorn Squash

Autumn Harvest Acorn Squash
Autumn Harvest Acorn Squash

Ingredients:

  • Acorn Squash, cut in 1/2
  • 1 cup Organic Brown Rice (cooked with 2 1/2 cups of water)
  • 1/4 cup Chopped Pecans
  • 1/4 Organic dried Cranberries
  • 2-3 medium-sized stalks of Celery, Thinly sliced
  • 1 small Onion, chopped
  • 1-2 cloves of Garlic
  • Fresh Thyme
  • Ghee / vegan Butter/ Coconut Oil (any)
  • dash of Maple Syrup (optional)
  • Salt and Pepper to taste

Measurements are approximate, if replicating this dish please use your discernment for right amount and enjoy the leftover stuffing!

Directions:

  1. Prepare rice
  2. Pre Heat Oven to 450
  3. Cut Squash in half and remove seeds
  4. With 1/4 inch of water in pan, cook Squash cut side facing downward for 15 minutes
  5. Flip Squash and coat with ghee / vegan butter / coconut oil (any), drizzling a dash of maple syrup on as well and cook for an additional 10 minutes cut side facing upward.
  6. Meanwhile prepare veggies in your choice of oil: Onions first, then celery slices, adding garlic towards the end. Cook on medium heat, stirring occasionally until softened, approximately 6 minutes. Then add Thyme and cover for about 1 minute until fragrant.
  7. Remove from heat, stir in rice, pecans, cranberries and S & P.
  8. Stuff Squash, drizzle with ghee or vegan butter, cover with aluminum foil and cook for 10-15 minutes.
  9. Remove foil and cook for an additional 10-15 minutes, until squash is tender when pierced with a fork

Stuff squash, garnish with Thyme and continue to cook 20-25 min

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