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Harvest Stuffed Acorn Squash

Adapted from Whole Foods Market

Cranberries, apples, walnuts and sage flavor a delicious stuffing in tender acorn squash.

Serves 6

1/2 cup chopped yellow onion
2 cloves of garlic, minced
1 tablespoon Ellyndale Organics™ Extra Virgin Olive Oil*
2 cups cooked rice, barley or NOW Real Food® Organic Quinoa*
2/3 cup dried cranberries, soaked in hot water and drained
2/3 cup chopped sweet potato or carrot, steamed until just tender
1/2 cup grated peeled apple
1/2 cup NOW Real Food® Walnut Pieces*
2 tablespoons chopped parsley
1 teaspoon dried sage
Sea salt, to taste
Ground pepper, to taste
3 acorn squash
1 cup vegetable stock
2 tablespoons Ellyndale Organics™ Extra Virgin Olive Oil*
  1. In a small pan, sauté onion and garlic in 1 Tbsp. olive oil over medium heat until soft but not browned.
  2. Place in a large bowl and add rice, cranberries, sweet potato, apple, walnuts, parsley, and sage.
  3. Season with salt and pepper and set aside.
  4. Preheat oven to 375°F.
  5. Slice acorn squashes in half, and scrape out seeds and strings.
  6. Place squash halves, face down, in large casserole or roasting pan and fill with 1/2 inch of vegetable stock, then bake for 15 to 20 minutes.
  7. Remove, reserve any remaining stock, and place face side up in pan.
  8. Fill each cavity with about 1/2 to 2/3 cup stuffing.
  9. Drizzle with 2 Tbsp. olive oil and any remaining stock, and cover tightly with foil.
  10. Bake until squashes are cooked and slightly soft to the touch; about 30 minutes.
  11. Remove the foil for the last 5 minutes of baking.

Per Serving (382 g-wt.):
390 calories (120 from fat)
14 g total fat
1.5 g saturated fat
7 g protein
66 g total carbohydrate (12 g dietary fiber, 12 g sugar)
0 mg cholesterol
250 mg sodium

*NOW items available from your local health food store

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