Brown Rice & Veggie-Stuffed Acorn Squash

Recipe by Caroline Cooks
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F
  • Cut each squash in half crosswise.
  • Scoop out and discard seeds and strings. I.
  • f necessary, trim bottom for squash to set level, and place on a rimmed baking sheet with cut side up.
  • Sprinkle with 1/4 tsp salt and 1/2 teas. nutmeg.
  • Cover with foil and bake squash just until moist and tender about 45- 50 minutes.
  • Meanwhile, in a large skillet sprayed with nonstick cooking spray over medium-high heat, add olive oil.
  • When heated, add onion and garlic, if using, and celery.
  • Cook 2 minutes and add carrots.
  • Cover and cook 3 minutes.
  • Add cranberries, sage, thyme, chopped pecans, and 1/2 teas. salt.
  • Add cooked brown rice and mix well.
  • Remove from heat and fill center of each acorn squash half.
  • Return foil over top and return to oven for 15 minutes.
  • Remove and top each filled squash half with Mozzarella.
  • Return uncovered to oven and bake 5 more minutes.
  • Top with chopped fresh parsley, to serve.
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