Apple Cranberry Pecan Stuffed Acorn Squash
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 2 1x
Description
A super easy and super delicious meal that will have fall dancing on your taste buds!
Ingredients
- 1 acorn squash (halved and seeded)
- 1 1/2 cup of broth
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tbsp Italian herb blend
- 1 cup brown rice
- 1 tbsp of olive oil
- 1/2 large onion (diced)
- 1 fuji apple (diced)
- 1 tbsp garlic (minced)
- 2 tsp apple cider vingar
- 1 cup cranberries
- 1/2 cup pecans (chopped)
Instructions
- Preheat the oven to 400 degree F.
- Put acorn squash flesh side down on a foil-lined baking sheet.
- Roast in the oven for about 35 minutes.
- While squash is in the oven, pour chicken broth into pot and bring to a boil.
- Reduce heat to simmer and add rice, salt, pepper, and herbs.
- Cover pot and allow to simmer for about 30 minutes, or until al dente.
- When your rice is done, saute the onion and apple in olive oil for about 3-5 minute.
- Add garlic and saute for 30 seconds.
- Add cranberries, apple cider vinegar, rice, and pecans. Saute for another minute or so.
- Once acorn squash is roasted, remove from the oven, turn right-side up, and fill inside of squash with cranberry apple pecan filling.
- Put stuffed squash back in the oven for an addition 5-10 minutes for allow flavors to meld together.