Adapted from Whole Foods Market

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

Serves 6

Ingredients

1/2 cup chopped yellow onion

2 cloves of garlic, minced

1 tablespoon NOW Real Food® 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 NOW Real Food® 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