Stuffed Acorn Squash
The holidays are upon us and it’s time to start sharing some awesome holiday foods! Low protein foods that is! With this recipe your amount of protein will be less or more depending on the size of your acorn squash. I’ll have two nutritional information sections for this recipe so you can see how much the stuffing is and the whole meal is.
- 5 Cup Cambrooke Rice
- 1 Cup Water
- 1/4 Tsp Ground Cloves
- 1/4 Tsp Cinnamon
- 1 Tbsp Extra virgin olive oil
- 24 g Vegan Mayo (I use Follow Your Heart Veganaise)
- The pre-made rice
- 146 g (1 apple) Pink Lady Apple
- 40 g Dried Cranberries
- Juice of half a lemon
- Salt & Pepper
- 508 g Acorn Squash
- Pre-heat your oven to 400 degrees F. Wash your acorn squash, cut it in half, horizontally, and scoop out the seeds (save the seeds to bake it for family). Coat it with some extra virgin olive oil and sprinkle with some salt. Make sure you cover your pan so the squash can soften. Once the oven is ready, put the acorn squash in for 35 minutes covered and then follow it with 7 minutes uncovered.
- Put the extra virgin olive oil in a pot, on high. Add the rice and stir it a bit. (My grandma always does this.) After a couple seconds pour in the water and the spices. Wait for the water to boil and then lower the heat, cover, and let it cook for 25 minutes. They rice should be perfectly cooked. If there’s a little bit of water just mix the rice around and it should absorb. Make sure to not open the lid during the 25 minutes…I know…it’s hard, but trust me.
- Cut your apples into tiny pieces and if you’d like you can cut your dried cranberries as well. Add in the mayo, lemon juice, and salt & pepper. Mix it up and then pour in the finished rice. Taste and season it a bit more if needed.
- Assembly time! Take your acorn squash out and put some of the rice mixture into it. Sprinkle some salt on top and you are set.