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Stuffed Acorn Squash

September 30, 2016

This recipe is perfect for a special occasion as a vegetarian entree or even as a side dish. It can also be made gluten free by eliminating the bread. You'll find it's so delicious that you'll want to make it even for a weeknight meal.  

 

2 acorn squash

2 Tbsp. olive oil

2 Tbsp. pure maple syrup

salt & pepper

2 cups cooked wild or brown rice

1/2 small onion, finely diced

2 stalks celery, finely diced

1 Tbsp. fresh thyme

2 cups good crusty bread, cubed

1/4 cup dried cranberries

1/4 cup pecans, chopped

 

Preheat oven to 450. Wash squash and slice in half lengthwise. Clean out seeds using a spoon. Place flesh side up in baking dish. Combine half the oil with the maple syrup. Stir and brush it over top of the flesh of the squash. Sprinkle with salt and pepper. Place in the oven to roast for 45 to 60 minutes until brown and fork tender. While squash is roasting, prepare the stuffing. Cook rice to package directions. Set aside. In a large skillet, add oil, onion and celery. Cook until soft, about 5 minutes. Season with salt and pepper. Add in thyme and cook a minute longer. Remove from heat. Add in bread cubes, rice, cranberries and pecans. Stir well. Add seasoning to taste. Divide stuffing evenly among all the squash. Place the stuffed squash back in the oven for 20 to 30 minutes until the top is lightly browned. Serve warm. And remember, it’s ok to eat the skin of the squash. It’s full of vitamins and minerals and it tastes really good too.  

 

 

 

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