Nutritional Wisdom with Carly Pollack

Stuffed Acorn Squash

Stuffed Acorn Squash Stuffed Acorn Squash

1 large acorn squash
1 cup wild rice, cooked
1/2 cup roasted red peppers
1/2 medium onion, diced
1/2 cup mushrooms, sliced
1 clove garlic, minced
1/2 medium zucchini, diced
1 tbsp coconut oil
sea salt, to taste
black pepper, to taste

Preheat the oven to 375 degrees. Heat oil over medium-high heat. Saute' veggies until tender. Cut the acorn squash in half and scoop out the seeds. Place 1/2 inch of water in a baking dish. Place squash cut side down (skin side up) and roast for 25 to 30 minutes or until you can easily pierce the skin with a fork or knife. Combine veggies and rice in a bowl. Place mixture into the squash halves.

1-2 Servings