Vegetarian Stuffed Acorn Squash

  • 2 medium acorn squash, seeded and halved
  • 1 cup brown rice, cooked
  • 1 cup lentils, cooked
  • 1 Tbsp olive oil, divided
  • 1/4 cup onion, diced
  • 1 clove garlic, minced
  • 1 8oz pkg mushrooms, diced
  • 1/4 cup dried cranberries
  • 1/4 cup vegetable broth
  • 4 oz goat cheese, crumbled
  • 1/4 cup pistachios, chopped
  • 1/4 tsp thyme
  • salt and pepper to taste
  1. Preheat oven to 450.
  2. Cook squash face down in a baking dish with a small amount of water.
  3. Bake for 30 minutes or until tender.
  4. Saute oil, onion, garlic, mushrooms and cranberries until tender.
  5. Add broth and boil for about 5 minutes.
  6. Add rice, lentils, nuts, herbs and cheese.
  7. Place filling in acorn squash and serve.
Published: Monday, October 28th, 2013
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