Stuffed Roasted Acorn

Prep Time: 10 minutes

Cooking Time: 45 minutes

Yields: 4 servings

• 2 acorn squash
• 2 tablespoons olive oil
• 2 cloves garlic, minced or pressed
• Sea salt and pepper
• 1/2 cup toasted pumpkin seed, chopped
• 1/2 cup parsley, chopped

Stuffing:

• 1 tablespoon olive oil
• 1 onion, finely diced
• 1 tablespoon curry
• 1/4 cup golden raisins or currants
• 1 cup cooked whole grain (quinoa, brown rice, millet, barley)
• 1/2 cup parsley, chopped
• 1 zucchini, diced

Directions:

1. Preheat the oven to 375 degrees.
2. Cut acorn squash in half and clean out seeds and fibers. Cut a very thin slice off bottom, so that acorn squash halves can sit flat like soup bowls.
3. Brush with olive oil and distribute garlic evenly over 4 halves.
4. Sprinkle with sea salt and pepper, place on a baking sheet and bake for 35 minutes.
5. While squash is baking prepare stuffing.
6. In a skillet heat oil and sauté onions, curry and raisins for 3 minutes. Add cooked grains and stir for 5 minutes.
7. Remove skillet from heat and mix in parsley and zucchini.
8. Fill each squash cup with stuffing and top with chopped pumpkin seeds.
9. Bake in the oven for 15-20 minutes or until the squash is soft (when a butter knife sinks into the squash with ease).
10. Garnish with parsley and serve.