- 1/2 cup chopped yellow onion
- 2 cloves garlic, minced
- 3 tablespoons extra-virgin olive oil, divided
- 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 apple
- 1/2 cup walnut pieces
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon dried sage
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 3 acorn squash, halved, seeds removed
- 1 cup low-sodium vegetable stock
Preheat the oven to 375°F. Arrange squash cut-side down in large baking dish 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 1/2 to 2/3 cup stuffing. Drizzle with remaining 2 tablespoons 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.
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