Stuffed Acorn Squash

Recipe by

Ingredients

• 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

Directions

• 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.

Serving Size
2 servings

Posted To: Entree, Vegetarian