Stuffed Squash
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Ingredients
- 2 medium acorn squashes
- 1 cup brown rice
- 4 cups of water
- ½ teaspoon Celtic Sea Salt
- 1 tablespoon extra-virgin olive oil
- 1 onion, diced
- ½ cup celery, chopped
- 1 tablespoon garlic, minced
- 1 cup of pecans, toasted and chopped
- ½ cup of cranberries, dried
- 1 tablespoon parsley, minced
- ½ teaspoon sage
- ½ teaspoon rosemary
- ½ teaspoon dill, minced
- 1 teaspoon tamari
- ¼ teaspoon red pepper flakes
- Black pepper
Instructions
- Preheat the oven to 375 degrees. Rinse squash, slice in half and place face down on a well-oiled baking sheet. Bake approximately 45 minutes until tender. Place rice and 4 cups of water in a pot and boil. Cover reduce heat, simmer and cook until soft, approximately 50 minutes. Drain well. While squash and rice are cooking, place oil in a large pan on medium high heat. Add onion, celery, garlic and cook for 5 minutes, stirring frequently. Add remaining ingredients and cook for 5 minutes, stirring frequently. Add water to prevent sticking. Place in a large bowl with drained rice and mix well. Stuff into squash and bake for 10 minutes.
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