Vegetarian Stuffed Acorn Squash
Ingredients
- 2 acorn squash
- 3/4 cup uncooked wild rice
- 1 1/2 cups vegetable broth or water
- 8oz package mushrooms , stems removed and finely chopped
- 2 large carrots finely chopped
- 3 cups kale , finely chopped
- 3 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tsp paprika
- 2 cloves garlic , finely chopped
Instructions
- Preheat the oven to 375 degrees. Cut the acorn squash in half and scoop out the guts and the seeds.
- Drizzle a little bit of olive oil on the inside and place face down on a lined baking sheet. Bake for 20-25 minutes, when it is soft enough to easily stick a fork all the way into the flesh.
- While the squash is baking, make the filling. Combine the rice and broth in a small pot, cover, and bring to a boil. Once boiling, reduce to a simmer, and let cook for 20-25 minutes (or according to package instructions).
- Preheat a medium sized skillet over medium heat. Add 2 tbsp olive oil, and sauté the mushrooms and carrots for 4-5 minutes, until soft and lightly brown. Add the garlic, kale, salt, pepper and paprika, stir for another 1-2 minutes, until the kale wilts.
- Remove the skillet from the heat and add the cooked rice to the vegetable mixture and stir to combine.
- To serve, spoon the mixture into each of the little squash bowls. You should have enough filling to completely fill each squash.
- Serve and enjoy!
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