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
- Preheat oven to 450.
- Cook squash face down in a baking dish with a small amount of water.
- Bake for 30 minutes or until tender.
- Saute oil, onion, garlic, mushrooms and cranberries until tender.
- Add broth and boil for about 5 minutes.
- Add rice, lentils, nuts, herbs and cheese.
- Place filling in acorn squash and serve.
Published: Monday, October 28th, 2013 by Kelly
© KellysRecipes.com 2011, created by interactive developers