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2 Acorn Squash Smidge of olive oil
1 C. Trader Joe’s Harvest Grains Blend
1 C. Veggie broth
1/4 C. Water
1 tsp. Butter
1 C. Onion, diced
1 C. Mushrooms, chopped
1 T. Olive oil
2 Cloves garlic, chopped
1/4 C. Walnuts, chopped
1/4 C. Dried Cranberries (I used the orange essence kind)
1/4 tsp. Salt
1/4 tsp. Cinnamon
Pinch of ground Ginger
Pinch of ground Cloves
Preheat oven to 375 deg. F. Halve each acorn squash and remove the innards. I brushed each half with olive oil (the oil is probably unnecessary) and placed face down in a pan. Bake for 30 minutes.
While the acorn squash is baking, start the stuffing.
Bring 1 C. broth and 1/4 C. water to boiling. [A note about the broth: I used a blend of broth and water only because I had 1-cup pouches of organic veggie broth in my pantry. I didn’t want to open a second pouch only to used a portion of it.] Add butter and grain blend. Bring back to boiling, turn down heat, cover and simmer for 10 minutes or so until cooked.
In a separate pan, sauté garlic and onion in olive oil, adding mushrooms after onion has started turning translucent.
Once grains and onions and mushrooms are cooked, mix them together in a large bowl with all other ingredients.
Back to the acorn squash: after baking for 30 minutes, remove from oven. Flip each half but leave in the pan. Scrape out a little bit of squash from each half. This is mostly to make a little more room in each half, but also adds a little squash flavor to the stuffing. Mix the removed squash into the stuffing mixture. Fill each acorn squash half with stuffing; mound it up! Cover the now stuffed squash with aluminum foil, and put the pan back in the oven. Bake for an additional 30 minutes.
[I only cooked one acorn squash last night, so I have half the stuffing left over for lunches and such. It’s fab all on its own.]
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