Stuffed Roasted Acorn Squash

Connect to autumn and to nature by trying this delicious seasonal recipe… I love all the yummy squashes you can get in the fall!

Be true to you.

Stuffed Roasted Acorn Squash

Serves 4

1 tbsp coconut oil
1 medium red onion, finely chopped
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 cup dried cranberries, chopped
1/2 cup dried apricots, chopped
2 cups cooked wild rice
2 cups cooked brown rice
1/4 cup goat milk feta cheese, crumbled, optional
4 acorn squash, tops cut off and seeds removed
Sea salt and pepper to taste
Preheat the oven to 375 degrees F.

1. Place oil in a large skillet over medium high heat. Add onions and sauté until lightly golden, about 7 minutes. Stir in nutmeg, cloves, cinnamon, cumin, cranberries, and apricots. Let cook for 3 more minutes.

2. Stir in wild and brown rice and cook until heated through. Season with salt and pepper. Stir in feta if using. Remove from heat and set aside.

3. Slice a little off the bottom of each acorn squash so that they stay upright. Place squash in a shallow baking dish and spoon rice mixture into acorn squash, packing mixture in somewhat. Put the tops of the squash back on top to cover.

4. Bake in preheated oven for about 45 minutes, or until the flesh of the squash is tender.

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