Vegan Recipe–Stuffed Acorn Squash

This recipe is hearty enough to be your main dish.  Pair it with a green salad and a glass of chardonnay and you’ll feel like a million bucks.

Rob’s Stuffed Acorn Squash

4 acorn squash, cut in half and cleaned out

I'm a cook, not a photographer. This is better than I made it look.

2 tablespoons vegan butter

1 medium yellow onion, diced

2 cloves pressed garlic or 2 tablespoons minced garlic

2 tsp allspice

¼ tsp ground ginger (optional)

1 tsp salt (more or less, to taste)

½ tsp pepper (more or less, to taste)

2 cups water

½ c brown rice

1 c dried cranberries

1 c pecan pieces

Place acorn squash, cut sides up, on shallow baking pan.  Bake at 350 for 30 minutes.

In 2-quart pot over medium heat, brown onions and garlic in butter for 10 minutes.  Stir in spices and salt.

Add 2 cups water to onion mixture and bring it to a boil.  Add brown rice and cover lightly.  Reduce heat and simmer for 20 minutes.  When water is absorbed, stir in cranberries.

Remove acorn squash from oven. Loosen acorn from with a spoon so it will be easier to eat. Spoon rice mixture into each acorn half.  Top with pecans.

Return to oven on low broil for 3 minutes or until pecans are toasted.  Serve hot.