Ingredients

The following ingredients have 4 Servings
  • 2 acorn squash, cut in half from stem to tip, seeds removed
  • 1 white onion
  • 4 cloves garlic
  • 1 cup chopped celery
  • 1/2 tsp each thyme, rosemary and sage
  • 1 small to medium-sized apple, peeled and chopped
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 1 cup cooked brown rice
  • salt and pepper, to taste

Instruction

  • Preheat the oven to 400 degrees F.
  • Cut each squash in half from the stem to the bottom tip and remove the seeds with a spoon.
  • Sprinkle each half with salt and pepper and place cut side down on a baking tray. Bake in the oven for 30-40 minutes until you can easily pierce with a fork.
  • When the squash has about 15 minutes left, add the celery, garlic and onion to a skillet with a few tablespoons of water. Cook over medium heat for 6-7 minutes until softened.
  • Add the apple and herbs, mix and cook for 4-5 more minutes. If the pan starts to get dry, add a few more splashes of water.
  • Add the cooked brown rice, cranberries and pecans and cook for 4-5 more minutes until heated through. Season with salt and pepper, if needed.
  • Once the squash is cooked, remove from the oven and fill each half with the stuffing.
  • Serve right away topped with chopped fresh parsley. Store leftovers in the fridge in a sealed container for up to 2 days.