Stuffed Acorn Squash Bowls

• Vegan
• Gluten free

• Produce

  • 3 Acorn squash
  • 1 1/2 cup Cranberry, dried
  • 3 clove Garlic
  • 12 Kale, big leaves
  • 3 cup Mushroom
  • 1 1/2 cup Onion
  • 3/4 tsp Sage, ground
  • 3/4 tsp Thyme

• Pasta & Grains

  • 3 cup Wild rice

• Baking & Spices

  • 3/4 tsp Pepper
  • 3/4 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on peacefuldumpling.com

Description

Ingredients

• 1 acorn squash
• 1 cup wild rice
• 1 clove garlic
• 1 cup, diced mushrooms
• 1/2 cup, dices onions
• 1/2 cup dried cranberries
• 4-5 big leaves, shredded kale
• 1/4 tsp ground sage
• 1 tablespoon olive oil
• 1/4 tsp thyme
• 1/4 tsp salt
• 1/4 tsp pepper

Directions

• Directions 1. Set your oven to 400 degrees and let it preheat. 2. Carefully cut the acorn squash in half using a very sharp knife, then scoop out the seeds. Score the inside of each half with a knife in a criss-cross pattern and sprinkle with salt and pepper. Put each half face down on a baking sheet with about 1/4 inch of water on the bottom so the squash doesnt stick or dry out in the oven. Roast for about 50 minutes. 3. Bring 1 1/2 cups water to a boil in a pot for the rice. Begin cooking the rice while the squash roasts. 4. In a saute pan, heat the olive oil and then add the mushrooms, onions and kale. Leave them on low heat, covered, so the kale can wilt while the veggies cook. 5. When the rice is done cooking, add the veggies to the pot as well as the dried cranberries and spices. Stir to incorporate everything together. 6. When the squash is done roasting, remove from the oven and stuff with the rice mixture. Most of the ingredients can be substituted for whatever you have on hand. Quinoa, barley, or any other grain can be used in place of the wild rice, and spinach, arugula, etc. can be used in place of the kale. Dont forget to save the seeds you scooped out to roast with sea salt just as you would pumpkin seeds!