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."
• 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:
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.
Follow the package directions, but replace the water with vegetable broth.
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.
Divide filling evenly between four acorn squash halves.
Add the breadcrumbs, and cook, stirring frequently, for 5 or so minutes, until breadcrumbs are golden and crispy
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