Stuffed Acorn Squash

A delicious show-stopper of a main course! Great for serving as a plant-based option (helloooo family members with different dietary restrictions), omit the cheese to make it vegan. You can prep this in advance by making the filling the day before and roasting the squash the morning of. Stuff the squash, wrap and place in fridge. Remove from fridge 1-2 hours before you want to cook it, and heat it up in the oven (350 F) for about 15 minutes or until warm. Serve!

Yield: 2 servings (One acorn squash cut in half, each half is one portion)

Ingredients:

1 medium acorn squash (also known as pepper squash)
1 cup of already cooked grain of your choice: brown rice, quinoa, or farro*
1 shallot, minced finely
2 cloves garlic, peeled and chopped finely
2 tbsp chopped fresh flat-leaf parsley
1 tsp chopped fresh thyme
1 tsp lemon zest
Squeeze of lemon juice
2 tbsp roasted slivered almonds
1 tbsp roasted pumpkin seeds
2 tbsp dried cranberries
2 tbsp grated parmesan (optional)
Olive Oil
Salt and pepper, to taste

Method:

1 - Preheat oven to 400 F and line a baking sheet with parchment paper.

2 - Top and tail the acorn squash (cut a little piece off the top and bottom). Stand the squash up on the cutting board, and carefully use a sharp chef’s knife to slice the squash in half from tip to stem. Use a large spoon to scoop out the seeds and strings, and discard these pieces.

3 - Place the squash halves cut side up on the lined baking tray. Drizzle a bit of olive oil (about 2 tsp) over the squash, and sprinkle with a pinch of salt and pepper. Rub the oil and seasoning into the squash. Turn the squash over, so that the cut sides are facing down on the parchment paper. Bake until the flesh of the squash is easy to pierce through with a small knife, about 30-45 minutes.

4 - While the squash is cooking, prepare the stuffing. Heat a medium skillet over medium high heat, and add 1 tbsp olive oil. Add minced shallot and cook for 2-3 minutes until softened. Add chopped garlic and cook for 30-60 seconds until fragrant. Add 1 cup of already cooked grain of choice (brown rice, farro, quinoa) and mix.

5 - Add 1 tablespoon of the chopped parsley (reserving 1 tbsp for garnish), chopped fresh thyme, lemon zest, a squeeze of lemon juice, slivered almonds/pumpkin seeds, dried cranberries, and grated parmesan (if using). Season with salt and pepper, taste and adjust seasoning if necessary. Remove from heat.

6 - When the squash halves are cooked, remove them from the oven. Turn the cooked squash halves over so that the cut sides are facing up. Using a large spoon, divide the stuffing mixture evenly between the two squash halves. Top with a bit more olive oil, and a bit more parmesan cheese (if using). Return the squash to the oven and bake for another 10 minutes.

7 - Sprinkle the stuffed squash halves with remaining 1 tablespoon of the chopped parsley, and serve warm. Can be eaten on its own or enjoyed with a salad/other side dishes. Enjoy!

*Cook grain of choice according to package directions. You will need 1 cup total cooked, so if for example you are using brown rice, you only need to cook 1/2 cup as it will double when it cooks and become 1 cup