Vegan Stuffed Acorn Squash

Makes 4 servings. Original recipe is from Sam Turnbull at https://itdoesnttastelikechicken.com/vegan-stuffed-acorn-squash

Ingredients

2 acorn squash

1 Tblsp. olive oil

Stuffing ingredients

1 Tblsp. olive oil

1 red onion

1 rose of garlic

1 cup dry wild rice blend + 1 cup vegetable broth, OR pre-cooked 7-grain blend from Aldi

1/2 cup chopped walnuts, pecans, almonds, pepitas (pumpkin seeds) or sunflower seeds

1/2 cup dried cranberries

1/2 tsp. dried or fresh thyme

1/2 tsp. dried (powdered) or fresh sage

1/2 tsp. cumin

1/2 tsp. black pepper

1/8 tsp. cinnamon

salt to taste

optional: 1/8-1/2 tsp. cayenne if you like it spicy

Mise en Place

1. Cut acorn squashes in half. Scoop out the seeds.

2. Dice onion.

3. Peel and mince garlic.

4. Boil water in a teakettle and make the broth with 1 tsp. of Better than Bouillion.

Instructions

1. Cook the acorn squash:

Preheat oven to 400 degrees F (200 C)

Divide the oil over the 4 squash halves and use your fingers or a pastry brush to spread the oil over the squash flesh. Bake cut-side down on a baking pan lined with nonstick foil for 25-35 minutes until the squash is fork-tender.

2. Make the filling:

Heat the oil in a large high-sided skillet over medium-high heat. When hot, add the onions and garlic. Saute until the onions turn translucent and just being to brown, about 10-15 minutes. Add the rice and vegetable broth and cover with a lid. Bring to a simmer and continue to simmer for 15-20 minutes until the rice absorbs the broth.

Once the rice is cooked, stir in all of the remaining ingredients: nuts or seeds, cranberries, and seasonings. (I find the broth has enough salt but if you prefer more, add it. Remove from heat.

3. Stuff the squash:

Divide the filling mixture evenly among the acorn squash halves, packing it into the well of each squash half. (If there is leftover filling, it can be used to stuff large mushroom caps which make a nice appetizer.) Serve hot, and garnish with fresh thyme, sage, or parsley if desired.

To make ahead: Allow squash and stuffing to cool completely before covering and storing in the refrigerator up to 2 days. To reheat, cover with foil in 400 degree oven until heated through. Remove foil 5-10 minutes before serving to crisp up the top slightly.

1 stuffed acorn half has 468 calories and 69g carbs.