Stuffed Acorn Squash

 

Stuffed Acorn Squash

These are loaded with seasonal fall veggies and flavors that will leave you feeling satisfied and nourished!  Also a great fall dinner party idea, bc you can easily customize to meet any dietary needs… and while they are super easy, they look pretty fancy!

Ingredients
2 acorn squash halved
1/2 cup of wild rice
1 1/4 cup veggie broth
1 can of chickpeas (or sub for cooked ground turkey/ chicken)
2 shallots chopped
2 cloves of garlic minced
Bunch of kale
1/4 cup dried cranberries
1/4 cup of pepitas
2 tbsp of fresh sage chopped
3 tbsp EVOO
Salt & pepper to taste


Method

  • Cut your acorn squashes in half from top to bottom.  Scoop out the center, removing any seeds.

  • Place on a baking sheet lined with parchment paper cut side up and drizzle with EVOO salt and pepper.  

  • Flip squash over cut side down and place in a preheated 425 oven for about 30-40 minutes or until squash is cooked and tender (easy to get into but not mushy).

  • While the squash is cooking add your wild rice and veggie broth to a pot and cook according to package instructions.

  • Prepare your filling by sauteeing garlic and shallots until translucent for about 3 minutes in a sautee pan over medium heat.

  • Add the kale and sautee, adding salt and pepper to taste.

  • Once the kale is wilted, add the chickpeas and sage and cook for another 3 minutes.

  • Turn off the heat and add your cooked rice, dried cranberries, and pepitas.  Mix it all together well, adding salt and pepper to taste.

  • Stuff your squash halves with the filling and sprinkle with the grated cheese!