Stuffed acorn squash is one of my favorite meals to make in the fall! So delicious, healthy and vegan. I love this one with the cranberries, it would also work as a great side dish for Thanksgiving dinner.
4 Cups Cooked Brown Rice
1 Full Stalk Celery
1 Pint Mushrooms
1/2 Cup Cranberries
4 Acorn Squash Halved with Seeds Removed
Salt and Pepper to taste
Acorn Squash: Preheat the oven to 350 degrees. Brush each acorn squash half with a small amount of olive oil and sprinkle and tiny amount of salt and pepper on each. Place each half face down on a baking sheet, roast in the oven for 40-50 minutes or until squash is tender.
Filling: In a skillet heat 2 teaspoons of olive oil. Once the oil is hot add the sliced celery and mushroom. Let the celery and mushroom sauté until tender – adding salt and pepper to taste. Then add the brown rice to the skillet and the cranberries. Add more salt and pepper to taste. Let the rice, celery, mushrooms and cranberries cook together on low heat until all flavors are combined.
Assembly: Once the acorn squash is cooked – flip each one flesh side up and fill the hole with the rice mixture. Serve and enjoy this fall meal!