Stuffed Roasted Acorn Squash

Stuffed Roasted Acorn Squash

This is amazing! I baked the acorn squash on Sunday night, kept them in the refrigerator, made the stuffing on Wednesday night, heated the stuffed squash up in the oven and then enjoyed a fabulously delicious meal. You are going to love it! I love hearing from you!

Prep Time: 10 minutes
Cooking Time: 45 minutes
Yield: 4 servings

Ingredients:
2 acorn squash
2 cloves garlic, minced or pressed
2 tablespoons olive oil
sea salt and pepper

Stuffing
1 cup cooked whole grain (quinoa, brown rice, millet, barley)
1 onion, finely diced
1 zucchini, diced
1/4 cup golden raisins or currants
1/2 cup toasted pumpkin seeds, chopped
1/2 cup parsley, chopped
3 teaspoons curry
1 tablespoon olive oil

Directions:
1. Preheat the oven to 375 degrees.
2. Cut acorn squash in half and clean out seeds and fibers. Cut a very thin slice off the bottom, so that the
acorn squash halves can sit flat like soup bowls.
3. Brush with olive oil, and spread garlic evenly over the 4 bowls, sprinkle with salt and pepper, place on a
baking sheet and bake for 35 minutes.
4. While baking, in a skillet sauté onion, curry and raisins for 3 minutes. Add cooked grains and stir for 5
minutes.
5. Remove skillet from heat and mix in parsley and zucchini.
6. Fill each squash bowl with stuffing and top with chopped pumpkin seeds and bake in the oven for 15-20
minutes or until the squash is soft (when a butter knife sinks into the squash with ease). Serve warm.