Ingredients:
2 acorn squashes, halved and seeds removed
1 cup brown rice
1 cup vegetable broth
1/2 cup dried cranberries
1/4 cup chopped walnuts
1/4 cup chopped pecans
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
1 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions:
Preheat oven to 400°F (200°C).
Place acorn squash halves cut-side up on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 30-40 mins until tender.
In a pot, combine brown rice and vegetable broth. Bring to a boil, then simmer until rice is cooked, about 30 mins.
In a bowl, mix cooked rice, cranberries, walnuts, pecans, Parmesan, sage, salt, and pepper.
Stuff the squash halves with the mixture and return to the oven for 10-15 mins. Serve warm! Enjoy!
