Why eat seasonal produce? When you eat seasonal food you absorb more vital nutrients from the soil it has grown in. Locally grown food has more flavor, because it was picked when ripe. Try buying your acorn squash from a local farmers market and see if you can taste the difference. This is perfect fall food, especially if you are looking to eat less meat or meat-free!

WILD RICE AND WHITE BEAN STUFFED ACORN SQUASH

Ingredients:

2 acorn squashes (cut in half and deseeded)
2 Tbsp. avocado oil
¼ cup raw pumpkin seeds
1 small white onion (diced)
2 cloves garlic (minced)
4 carrots (finely chopped)
½ tsp. dried thyme
¼ tsp. chili flakes (optional)
2 ½ cups baby spinach (roughly chopped)
1 (14oz.) can cannellini beans (rinsed)
1 cup cooked wild rice
salt and pepper to taste
Parsley for garnish

Instructions:

1. Preheat oven to 375’F and cut the acorn squash in half and take the seeds out. Place skin side down on the cooking tray, and drizzle 1 tablespoon avocado oil and salt over the squash.

3. Place in oven and cook until tender and tops are golden brown, about 45 minutes.

4. Meanwhile, cook the onion and garlic in a pan with1 tablespoon of avocado oil on medium heat. Cook for about 3 minutes, and assemble and prep the remainder of ingredients. 

5. In a separate pan on medium heat add the pumpkin seeds and lightly toast for about 4 minutes until golden brown on each side. Set aside.

6. Now mix in the carrots, thyme, and chili flakes into the cooked onion and garlic. Cook for another 6 minutes, mixing frequently until carrots are tender.

7. Once carrots are cooked, add in the spinach, cannellini beans, and salt and pepper to taste. Cook for another 8 minutes then take off heat.

8. Scoop the wild rice and bean mixture into the roasted acorn squash and garnish with parsley. Enjoy!

 

Recipe and photography by Dorit Jaffe

https://blog.cleanprogram.com/stuffed-squash/