Acorn squash is one of the many superfoods of the fall and winter months! This versatile recipe can be enjoyed as a snack, appetizer, side dish or main dish. Cauliflower rice can be substituted for any rice variety or quinoa. Other nuts, dried fruit, or diced fresh fruit such as apples are great additions as well. Olive oil, salt, and pepper will give more of a savory flavor, or if you prefer sweet over savory, feel free to substitute with coconut oil, cinnamon, and nutmeg.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Ingredients:
Squash
2 acorn squash, cut in half and seeded
1 Tbsp. olive oil
Himalayan salt
Black pepper
Stuffing
2 Tbsp. olive oil
2 celery stalks, chopped
2 cups "riced" cauliflower (about 1 head of cauliflower)
1/3 cup pecans
1/4 cup dried unsweetened cranberries
½ cup diced onion
1 tsp salt
½ tsp fresh ground black pepper
Directions:
1.) Preheat oven to 400F
2.) Cut squash in half, remove seeds, and place facing up on a baking sheet. Rub olive oil on top, then bake for 30 – 45 minutes, or until soft and browned.
3.) Begin prep for cauliflower rice. If you are purchasing prepackaged “riced” cauliflower, use 2 cups. If you are making the rice on your own, place 1 large head of cauliflower into a food processer and blend until a rice-like texture is formed.
4.) In a large frying pan, heat olive oil over medium heat.
5.) Add onions, celery, and cauliflower rice to pan. Cook for about 3-5 minutes, and then stir in pecans and cranberries for another minute, or until desired.
6.) Once squash is thoroughly cooked, evenly spoon the mixture into each squash half. Serve warm. Enjoy 😊
コメント