I am completely obsessed with acorn squash, so any recipe that includes them, I'm in! Perfect timing too, because fall and winter veggies are about to be in season!! If you're not excited for the cold weather, at least the squash is good! (Right?!?! Being positive) This recipe in particular is stuffed with mushroom, carrots, and greens beans. So simple to make and so delicious. You can eat the leftover stuffing separate or stuffed in another squash. *Recipe makes enough for stuffing 3 squash!
stuffed-acorn-squash-_thumb1 pc: making thyme for health
Ingredients:
  • 3 medium-size acorn squash
  • 2 cups cooked brown rice
  • 1 shallot, minced
  • 8 ounces mushrooms, thinly sliced (I used shiitake)
  • 10 ounces green beans, chopped
  • 2 large carrots, peeled and diced
  • 1 cup chopped leafy greens (spinach, kale, etc)
  • 1/2 teaspoon garlic powder
  • salt & pepper to taste
  Instructions:
  • Preheat the oven to 375°F and then grease the bottom of a baking dish. After you wash the squash, slice off a small piece of the pointed bottom so that it’s can stand up on its own. Next, slice off the top low enough to see where the seeds start. Using a spoon, scrape out the seeds and any loose strands of squash. Afterwards, lightly rub the inside of the squash with oil and then transfer to the baking dish. Bake in the preheated oven for 45 minutes to an 1 hour. (The inside should be soft when you poke it with a fork.) While this is cooking, start cooking the vegetables by heating the remaining olive oil in a large pot over medium heat. Add the shallot and cook for 2-3 minutes, until fragrant. Then add the mushrooms, carrots and green beans. Sprinkle them with salt and garlic powder then cover with a lid and cook for 5-7 minutes. Add in your choice of leafy greens and stir until wilted. Once cooked, add brown rice to the pot with the vegetables and stir to combine.  Serve immediately and enjoy!