Stuffed Acorn Squash With Mushrooms & Cranberries

The stuffing is packed with flavor and delicious texture from the mushrooms, fresh herbs, cranberries and pine nuts.

Why we love this recipe

"This was so good, Fiancee and I are trying to go more plant based and he loved this."

KIMBERLY

• acorn squash • olive oil • salt & pepper • basmati  • vegetable stock  • mushrooms • onion  • dried sage leaves  • dried thyme leaves  • fresh rosemary  • garlic • dried cranberries • pine nuts  • panko breadcrumbs

What You Need:

Prepare Squash

Brush or spray with oil, then season with salt and pepper. Arrange face down on a baking sheet and roast in the oven for 30 minutes.

1

Cook Rice

Follow the package directions, but replace the water with vegetable broth.

2

Prepare Filling

Add the onion and mushrooms, salt, sage, thyme, and rosemary, and cook for 5-7 minutes. Add the garlic, and sautée for 1 minute. Stir in the dried cranberries and pine nuts, fold in 1 cup of cooked rice.

3

Stuff

Divide filling evenly between four acorn squash halves.

4

Crispy Breadcrumbs

Add the breadcrumbs, and cook, stirring frequently, for 5 or so minutes, until breadcrumbs are golden and crispy

5

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