pinchmegood.com
17 ingredients
-
1 Acorn squash, medium
-
1 cup Baby bella mushrooms
-
1 (15 oz) can Chickpeas
-
1/2 cup Cranberries, dried
-
3 cloves Garlic
-
1 tsp Onion powder
-
1 Orange, juice and zest of large
-
1 Shallot
-
2 cups Spinach, fresh
-
2 cups Wild or brown rice, cooked
-
1 tsp Black pepper
-
1 tsp Chili powder
-
1 tsp Kosher salt
-
2 tbsp Olive oil
-
1 tsp Cumin
-
1/4 cup Walnuts
-
1/2 cup Parmesan cheese, grated
HOW TO MAKE VEGETARIAN STUFFED ACORN SQUASH
Step one: Use a sharp kitchen knife to cut the squash in half. Then use a spoon to scoop out the seeds. You can roast them later or discard them.
Step two: Season the cut squash with olive oil salt and pepper and bake it for 25-30 minutes at 375 degrees F.
Step three: Cook the veggies then add in the chickpeas, walnuts and rice
Step four: Sprinkle in the grated parmesan, orange juice, and zest then add the cranberries and toss everything together.
Step five: Fill each acorn squash half with the filling and bake at 425 degrees F for about 5-7 minutes, until the tops are nice and golden brown.
Expert tip: If you are using smaller acorn squash then roast two (four halves) in case you have enough filling since this recipe does make a good amount.
This amazing recipe is incredibly flavorful and delicious and it makes a great meatless meal. It is so filling and tastes even better the next day!