Unstuffed Acorn Squash
Author: Jessi Andricks, The House of Healthy
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
- 2 acorn squash
- 1 tsp maple syrup
- 2 tbsp olive oil (one for rice, one for squash)
- 2 cups cooked brown rice (I like to cook mine in broth and water)
- ½ cup dried cranberries
- ¼ cup chopped almonds
- 3 celery stalks
- ¼ yellow onion
- 2 tsp rosemary
- ½ tsp sea salt
- Preheat oven to 450 degrees.
- Slice your acorn squash into ½ in slices. You can chip it in half first, scoop out the seeds, and then flip it over to slice.
- Place slices in a roasting pan or casserole dish. Drizzle with 1 tbsp of olive oil.
- Cook for 20 minutes, drizzle with maple syrup and cook for additional 15-25 minutes. Pierce with a fork to see if cooked. The squash should be soft.
- While roasting, prepare your rice (I use a rice cooker and cook in ½ water, ½ broth).
- In a large pan, heat remaining 1 tbsp of olive oil on medium-high heat.
- Chop onions and celery and add to your pan. Cook until slightly soft.
- Add in your rice, cranberries, almonds, and spices. Cook for another 5-10 minutes, mixing until combined and heated.
Recipe by The House of Healthy at https://thehouseofhealthy.com/2014/11/25/unstuffed-acorn-squash/
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