From the Recipe Box | Vegan Stuffed Acorn Squash

It's finally squash season: the most exciting time of the year! With lots of types to choose from, squash has the versatility you need to make all kinds of fun fall dishes. My personal favorite is stuffed acorn squash. A hearty base and tons of options for fillings make this dish super easy and super delicious! This recipe is 100% adaptable to your taste, dietary restrictions, and on-hand ingredients. You can add any seasoning, grains, or additional vegetables you like. If you're not vegan, then add all the cheese your heart desires. Whatever you decide, have fun with this recipe; it's yours to customize!

Stuffed Acorn Squash With Side of Brussel Sprouts

Ingredients:

1 small to medium acorn squash

2 tbsps olive oil

1 cup cooked brown rice, or hearty grain of your choice

1 cup of mushrooms, roughly chopped

1 leek, roughly chopped

Kosher salt

Black pepper

2-3 sage leaves, chopped

2 cloves of garlic, minced

1/4 cup vegetable broth (optional)

1. Preheat oven to 400°F [200°C].

2. Slice the acorn squash in half, and scrape out the seeds—I recommend using a regular metal spoon with a slightly pointed tip. Brush each half of the squash with 1/2 tbsp of the olive oil. Season with salt and pepper, then place face-down on a parchment lined baking sheet. Bake for 30 minutes (or until soft). Take out of oven, flip over, and set aside.

3. In a large mixing bowl, mix rice, mushrooms, and chopped leek until well combined. Season with salt, pepper, garlic and sage leaves—you can use any aromatic herb you'd like. If you find your mixture in need of a bit more moisture, add one tablespoon of vegetable broth at a time until you reach your desired consistency.

4. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the rice and vegetable mixture to the pan, stirring every few seconds for three to four minutes. Once excess moisture has cooked off, spoon mixture into squash until filled.

5. Bake the squash halves for 10 to 15 minutes. Serve immediately after removed from the oven, and enjoy your masterpiece.

Buon appetito!