Ingredients

The following ingredients have 4 Servings
  • 2 acorn squash (seeded and cut in half)
  • 175 grams wild rice
  • 1 1/4 cups water
  • 1 teaspoon olive oil
  • 1/2 teaspoon Better Than Bouillon Vegetable Base
  • 1 tablespoon plant-based butter (or olive oil)
  • 1 tablespoon dried cranberries
  • 1 tablespoon pepitas
  • 1 tablespoon chopped curly parsley

Instruction

  • Clean and cut the acorn squash. Remove the seeds using a spoon.
  • Cover a baking sheet with parchment paper. Place the acorn squash facing down. Cover with aluminum foil and bake at 375 F for 30 minutes.
  • Add the rice to a pot and add the water, the olive oil, and the Better Than Bouillon Vegetable Base. Stir and cook covered for fifteen minutes.
  • Fluff the rice and mix in the dried cranberries with the pepitas.
  • Stuff the cooked acorn squash with the rice and top with curly parsley.