Ingredients

The following ingredients have 6 Servings
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 cups cooked rice, barley or quinoa
  • 2/3 cup dried cranberries, soaked in hot water and drained
  • 2/3 cup chopped sweet potato or carrot, steamed until just tender
  • 1/2 cup grated apple
  • 1/2 cup walnut pieces
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 teaspoon dried sage
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 3 acorn squash, halved, seeds removed
  • 1 cup low-sodium vegetable stock

Instruction

  • In a small pan, saute onion and garlic in 1 tablespoon oil over medium heat until soft but not browned.
  • Place in a large bowl and add rice, cranberries, sweet potato, apple, walnuts, parsley, and sage.
  • Season with salt and pepper and set aside.
  • Preheat the oven to 375F.
  • Arrange squash cut-side down in large baking dish or roasting pan and fill with 1/2 inch of vegetable stock, and bake for 15 to 20 minutes.
  • Remove, reserve any remaining stock, and place face side up in pan.
  • Fill each cavity with 1/2 to 2/3 cup stuffing.
  • Drizzle with remaining 2 tablespoons oil and any remaining stock, and cover tightly with foil.
  • Bake until squashes are cooked and slightly soft to the touch, about 30 minutes.
  • Remove the foil for the last 5 minutes of baking.