Recipe:

Harvest Stuffed Acorn Squash

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Serves 6

Consider this side dish the picture of autumn's bounty. Cranberries, apples, walnuts and sage flavor a delicious stuffing you eat while scooping out spoonfuls of sweet, tender acorn squash.

Ingredients

1/2 cup chopped yellow onion
2 cloves of garlic, minced
1 tablespoon extra virgin olive oil or sunflower oil
2 cups cooked rice, barley or quinoa
2/3 cup dried cranberries, soaked in hot water and drained
2/3 cup chopped sweet potato or carrot, steamed until just tender
1/2 cup grated peeled apple
1/2 cup walnut pieces
2 tablespoons chopped parsley
1 teaspoon dried sage
Sea salt, to taste
Ground pepper, to taste
3 acorn squash
1 cup vegetable stock
2 tablespoons extra virgin olive oil

Method

In a small pan, sauté onion and garlic in oil over medium heat until soft but not browned. Place in a large bowl and add rice, cranberries, sweet potato, apple, walnuts, parsley, and sage. Season with salt and pepper and set aside.

Preheat oven to 375°F. Slice acorn squashes in half, and scrape out seeds and strings. Place face down in large casserole or roasting pan and fill with 1/2 inch of vegetable stock, and bake for 15 to 20 minutes. Remove, reserve any remaining stock, and place face side up in pan. Fill each cavity with about 1/2 to 2/3 cup stuffing. Drizzle with olive oil and any remaining stock, and cover tightly with foil. Bake until squashes are cooked and slightly soft to the touch, about 30 minutes. Remove the foil for the last 5 minutes of baking.

Nutrition

Per Serving (382g-wt.): 390 calories (120 from fat), 14g total fat, 1.5g saturated fat, 7g protein, 66g total carbohydrate (12g dietary fiber, 12g sugar), 0mg cholesterol, 250mg sodium

Tags: Entertaining, Wheat Free, Vegetarian, Vegan, High Fiber, Gluten Free, Dairy Free

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