Stuffed Acorn Squash
2 Acorn Squash, halved, seeded, and stems removed
1.5 C Brown Rice (pre-cooked)
1 C black lentils (pre-cooked) - brown or french lentils will work too
1 C red bell pepper, diced
3 large bella mushrooms, sliced
2 C raw kale, chopped
½ C broccoli florets (cut into small pieces)
1 medium yellow onion, diced
3 Cloves of garlic
¼ C fresh thyme, stems removed, minced
2 T fresh sage, minced
¼ tsp turmeric powder
½ tsp paprika
Salt & pepper to taste
2 T sunflower seeds
¼ C pepitas
½ C dried cranberries (opt for oil-free if possible)
2 T maple syrup OR silan/date syrup
2 T red wine
2 T raw tahini
4 dried apricots, finely chopped
Ground flax for serving
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Brush squash with water. Place the squash face down. Bake for 30-45 minutes or until squash are tender cooked thoroughly.
Meanwhile if you haven’t yet made the rice and lentils, prepare them now.
Heat onion, garlic, and a few tablespoons of water in a large pan over medium heat. Cook until onions are translucent.
Add, thyme, sage, turmeric, paprika, salt, and pepper. Stir.
Broccoli, red pepper, and mushrooms. Cook until wilted. Add more water a tablespoon at a time, as needed.
Add kale, tahini and, and wine. Mix well. Cook until kale is wilted. Remove from heat and add remaining ingredients and transfer mixture to the center of the squash.
Serve warm. Enjoy.