Here’s how I made the squash last night:
Makes 2 servings (half a stuffed squash each)
First roast the squash:
Preheat oven to 400°F. Cut one acorn squash in half and scoop out the seeds. Place cutside down on a oiled cookie sheet. Roast in preheated oven for about 50 minutes. Till tender with a fork.
Next, the stuffing:
1-1½ cups cooked rice (I used short grain brown)
¼ cup red onion, finely chopped
⅓ cup celery, finely chopped
¼ tsp sea salt
½ tsp dried parsley
¼ tsp cinnamon
¼ tsp sage
1 tbsp maple syrup
3 tbsp dried currants
3 tbsp hemp seeds
¼ cup roasted almonds, roughly chopped
Place all ingredients except almonds in a pot with a little water and heat, stirring occasionally so it doesn’t stick. You could do this in a bowl in the microwave too, stirring every so often. Do this so that it’s done being heated at the same time the squash is done roasting. Add in the chopped almonds at the end.
Now, put it together!
Change oven temp to 350° F. Stuff the squash halves with the rice mixture and place back on the cookie sheet. Bake for about 20 minutes. Serve with additional maple syrup drizzled on top!
Easy as squash!