Stuffed Acorn Squash

By á-97112

Perfectly seasoned acorn squash stuffed with portobello mushrooms and brown rice will have your taste buds singing!

Ingredients

• 1 acorn squash
• 2 tablespoons extra‐virgin olive oil
• 1 clove organic garlic, minced
• 1/2 cup diced Portobello mushrooms
• 1/2 cup cooked brown rice stuffing
• 1 tablespoon butter
• Kosher salt and pepper to taste

Preparation

Step 1

Cut acorn squash in half; remove seeds and place cut sides down in pan with 1/2 inch water and cover with saran wrap. Microwave 4 minutes, reverse squash, microwave 4 minutes, then let it set covered for 5 minutes

Cool and remove flesh the from squash halves; cube the squash flesh.

Add oil to a sauté pan over medium‐high heat. Add the cubed squash, garlic and mushrooms. Sauté for 4 to 5 minutes.

Add cooked brown rice stuffing, butter and salt and pepper, if needed.

Mix well and stuff into empty squash halves. Reheat in the oven for a few minutes.