Vegan Stuffed Acorn Squash
 
 
Sherri:
Ingredients
  • 1 acorn squash, cut in half
  • olive oil
  • salt
  • pepper
  • 1 onion, diced
  • 1 clove garlic, minced
  • 3 stalks diced celery
  • 2 carrots, peeled and minced
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon chopped fresh thyme
  • 1 tablespoon herbs de Provence
  • ½ cup cooked cannelini beans
  • ½ cup cooked rice
  • 1 cup chopped arugula
  • salt
  • pepper
  • ¼ cup Pomegranate seeds
  • 2 tablespoons toasted pine nuts, chopped roughly
Directions
  1. *If you do not already have cooked rice, I suggest cooking that first.
  2. Preheat the oven to 400*F.  Brush the inside of the acorn squash with olive oil and dust liberally with salt and pepper.  Place cut side down on a baking sheet and bake for about 30 minutes, or until tender.
  3. In the meantime, heat some oil in a saute pan and saute the onion, garlic, celery and carrots with a pinch of salt.  When they start to soften add the sage, thyme and herbs de Provence.  Then stir in the beans and rice and warm through.  Add the greens with a little more salt and pepper and cook until the greens are wilted.
  4. Divide the filling from the pan into the squash halves and roast for about 5-10 minutes, until everything is warmed through.
  5. Remove from the oven and stir the pomegranate seeds into the filling and top with the toasted pine nuts.
Recipe by Shaped By Sherri at https://shapedbysherri.com/vegan-stuffed-acorn-squash/