Stuffed Acorn Squash
This delicious, vegan stuffed acorn squash features apple, cranberries, pecans and brown rice mixed with savory thyme and sage. Perfect for Thanksgiving, or anytime for a healthy, filling, plant-based meal.
Servings: 4
Ingredients
- 2 acorn squash cut in half from stem to tip, seeds removed
- 1 white onion
- 4 cloves garlic
- 1 cup chopped celery
- 1/2 tsp each thyme rosemary and sage
- 1 small to medium-sized apple peeled and chopped
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1 cup cooked brown rice
- salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees F.
- Cut each squash in half from the stem to the bottom tip and remove the seeds with a spoon.
- Sprinkle each half with salt and pepper and place cut side down on a baking tray. Bake in the oven for 30-40 minutes until you can easily pierce with a fork.
- When the squash has about 15 minutes left, add the celery, garlic and onion to a skillet with a few tablespoons of water. Cook over medium heat for 6-7 minutes until softened.
- Add the apple and herbs, mix and cook for 4-5 more minutes. If the pan starts to get dry, add a few more splashes of water.
- Add the cooked brown rice, cranberries and pecans and cook for 4-5 more minutes until heated through. Season with salt and pepper, if needed.
- Once the squash is cooked, remove from the oven and fill each half with the stuffing.
- Serve right away topped with chopped fresh parsley. Store leftovers in the fridge in a sealed container for up to 2 days.
Nutrition
Serving: 1g | Calories: 336kcal | Carbohydrates: 64g | Protein: 5g | Fat: 10g | Sodium: 30mg | Fiber: 9g | Sugar: 21g