Grain-Stuffed Acorn Squash

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A fall recipe that tastes as good as it looks!

  • Ingredients:
    • 1 acorn squash
    • 1/2 cup quinoa, cooked
    • 1/2 cup black rice, cooked
    • 1/4 cup dried cranberries
    • 2 tbsp olive oil or avocado oil
    • 2 ribs celery, diced
    • 2 large carrots, peeled and diced
    • 1 small shallot, diced
    • 1/2 tsp dried sage
    • 1/2 tsp dried thyme
    • 1/2 tsp dried parsley
    • salt and pepper, to taste
    • Grated cheese – pecorino romano or parmesan (optional)
  • Instructions:
    • Cut acorn squash in half and remove the seeds. Place face down on a baking sheet.
    • Bake at 375F for about 45 minutes, or until softened but still firm.
    • While the squash cooks, saute celery, carrot, and shallot in oil. Add cooked quinoa and rice to the saute pan. 
    • Add seasonings and mix together.
    • Remove squash from the oven and add the grain mixture into the squash wells. If using grated cheese, add it on top of the grain mixture.
    • Bake at 375F for about 15 minutes, or until warmed through and the cheese is melted.
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Bon Appetit!

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Additionally, the products above are not recommended to or for you. These products are solely based off personal and individual preferences. These items are not to be considered nutrition or medical advice. Before trying these items, consult with your health care provider.