Unstuffed Acorn Squash
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Cook time: 
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Serves: 4-6 servings
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 450 degrees.
  2. 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.
  3. Place slices in a roasting pan or casserole dish. Drizzle with 1 tbsp of olive oil.
  4. 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.
  5. While roasting, prepare your rice (I use a rice cooker and cook in ½ water, ½ broth).
  6. In a large pan, heat remaining 1 tbsp of olive oil on medium-high heat.
  7. Chop onions and celery and add to your pan. Cook until slightly soft.
  8. 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/