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Stuffed Acorn Squash

    Stuffed Acorn Squash
    by Janette Mitchell

    Prep time 1 hour |   Serves 4

    2 acorn squash, cut in half across the rib to make 4 halves
    4 tbsp olive oil, divided
    1 onion, diced
    2 celery stalks diced
    2 cups sliced mushrooms
    2 cloves of garlic minced
    1 medium apple diced, skin left on
    1 cup cooked wild rice
    ¼ cup apple juice
    ½ cup toasted each pecans and pistachios
    3 tsp dried sage
    2 tsp chopped dried rosemary
    1 tsp salt
    ½ tsp pepper


    • Preheat oven to 400°. 
    • Place 4 halves of the squash on a parchment lined baking sheet. If the squash does not sit straight, cut a bit off the bottom to level out. 
    • Use an ice cream scoop to remove seeds and brush all over with 2 tablespoons olive oil. Season with salt and roast until al dente, roughly 30 minutes. Set aside when done. 
    • Meanwhile, cook rice and set aside. 
    • While rice is cooking, heat a large skillet over medium heat and heat remaining oil. Add onions and celery stirring occasionally until translucent, about 3-4 minutes. 
    • Season with salt and pepper. Add garlic, remaining spices and cook until fragrant, 1-2 minute more.
    • Add nuts, apple juice and rice. Stir until combined. 
    • Taste and adjust seasoning as needed. Divide mixture among the 4 squash halves. 
    • Put back into the oven and cook another 10 -15 minutes or until the squash is tender and filling is warmed.

    Cooks Note: Enjoy as a complete meal or cut each half into slices and serve as a side. For the meat eaters in the family, You could add some cooked, chopped prosciutto into the stuffing mixture. But keeping as is, is perfect for vegetarians and those that prefer a plant based meal. Also note that the skin is fully edible once cooked!

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