One of my favorite parts about the Holiday season is the foods that are in season, especially SQUASH! And one of my favorite types of squash is acorn. Why? Because I love to stuff them full of grains, fruits, nuts, and a few other yummy delicious healthy morsels. And I think you just might love it too 😉
In the past, I shared with you my Cranberry Almond Stuffed Acorn Squash, but this time I took another seasonal favorite – apple – and stuffed the heck out of these acorn squashies! And since it was a dinner-for-one night (the hubby was out-of-town) I enjoyed the entire thing 🙂
One of the best things about this recipe is that is it an awesome entrée, but it would also be a nice side dish at your Thanksgiving and Holiday meals or heck, it could even take center stage if you go Turkey-Free!
Apple Stuffed Acorn Squash:
Makes one to two servings
1 acorn squash
1 green apple
1/2 sweet onion
1 tbsp olive oil
1 cup brown rice, cooked
1/4 cup chopped almonds
1 tsp thyme
1 tsp rosemary
1 tsp parsley
*herbs can be fresh or dried, your choice
Preheat oven to 350 degrees. Cook brown rice per directions.
Cut acorn squash in half and scoop out the seeds. Place upside down in a casserole dish with 1/2 inch of water. Roast for 45 minutes.
While roasting, heat olive oil in a pan on medium high heat. Add in chopped onions. Stir and cook until slightly translucent, but not burnt. Add in the apples and continue cooking until the apples soften slightly. Add in rice, almonds, Â and herbs. Cook for an additional 2 minutes.
When the acorn squash is finished roasting, remove it from the oven. Drain the water and flip it right-side-up. Stuff with the apple mixture and roast for an additional 5 minutes.
Take it out, let it cool enough to transfer it to your plate, and go ahead and devour it!
Stay tuned tomorrow for Part 2 of the Vegan Gluten Free Cupcakes (it’s the frosting part!) and maybe a HUGE announcement!
Peace and Love,
Jessi
