This is another recipe I make a large batch of and just freeze (rice) so next time around just pull the rice from freezer and saute the rest of the ingredients to throw and flavor rice while roasting the acorn squash and your done. As always try to use as many organic ingredients as possible!
6 servings
What you need:3 Med sized Acorn Squash (1/2'd & de-seeded)
1 large Diced Onion
tbsp. Extra Virgin Oilve Oil
2-3 stalks diced celery
1/4 cup dried cranberries (I use unsulfered low sugar)
1/4 cup pecans or walnuts (optional)
2 cups cooked wild rice (cooked in Low sodium veggie broth)
maple syrup
What to do:
1- Heat oven to 450 degrees. Place Squash cut side up drizzle with maple syrup and lil olive oil. Roast 25-30 until soft.
2-In a large fry pan saute onions and celery in extra Virgin Olive Oil till translucent add in the cranberries and pecans stir for about a minute and add the rice. Salt and pepper to taste.
3- Stuff the rice inside each of the acorn squash and serve!!
If you try this recipe! Post a pic below or comment below on how it was!!
