Stuffed Acorn Squash

1

Preheat oven to 425 degrees F and line a baking sheet with parchment paper.

2

Carve out the seeds of the squash halves and cut off the tips so that they lay flat (they will be easy to stuff).

3

Add 1 tablespoon of olive oil to each half of the squash and rub all over. Sprinkle salt and black pepper on each half.

4

Place the squash halves, cut side down, on the baking sheet and bake for 25-30 minutes or until soft.

5

While the squash is in the oven, cook the filling! In a large skillet, on medium low heat, add the olive oil.

6

Add the shallots and sauteé until they begin to soften, about 3-5 minutes.

7

Add the mushrooms, garlic, ½ the lemon juice, salt, pepper and sauteé for another few minutes.

8

Add in the chickpeas, pecans, sage, parsley, onion powder, garlic powder, paprika and stir to combine. Cook for another 3-5 minutes.

9

Add in the kale and cook until it starts to wilt.

10

Add in the cooked rice and then pour the rest of the lemon juice on top. Give it a nice stir to combine.

11

Lastly, add the cranberries and cook for another 1-2 minutes. Taste and add more seasoning if needed.

12

When the squash is ready, flip over and stuff each of them with the filling. Don’t be afraid to load them up!

13

Put back in the oven for 10 minutes or until the filling is browned on top.

14

Store any leftover filling in an airtight container in the fridge for up to 3 days.

15

Note: I left the pecans as is but you can chop them into smaller pieces if preferred.