Vegan Stuffed Acorn Squash
This vegan stuffed acorn squash functions nicely principal dish, may be enjoyed anytime to get a filling meal wholesome. This recipe is oil-free and gluten-free.
Servings: 4
Calories: 336kcal
Ingredients
- 2 acorn-squash cut in half from stem to tip, seeds removed
- 1 cup cooked brown-rice
- ½ cup dried cranberries
- 1 white-onion
- 1 cup chopped celery
- 1 small to medium-sized apple peeled and chopped
- ½ cup chopped pecans
- ½ tsp each thyme rosemary and sage
- 4 cloves garlic
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F. Then cut each squash in half and take out the seeds with a spoon.
- Sprinkle each half with pepper and salt & put cut side-down on a baking-tray. Then bake in the oven for 30-40minutes till simple to pierce with a fork.
- After the squash has approximately 15 minutes , add the celery, onion and garlic into a skillet with a couple of tablespoons of water. Cook over moderate heat for 6-7minutes or till softened.
- Add the herbs and apple, blend and cook for 4-5minutes. If the pan begins to have dry, then add a few more splashes of water.
- Add the cooked brown-rice, pecans and cranberries & thencook for 4-5minutes or till heated through. Season with pepper and salt, if necessary.
- Serve immediately garnished with chopped fresh-parsley.
Notes
You can store leftovers in the refrigerator in a sealed container for up to 2-days.