Stuffed Acorn Squash with Brown Rice, Pecans, & Cranberries

November 07, 2013

A medley of Fall flavors including a crisp granny smith apple, dried cranberries, chopped pecans, flavor-packed sweet potatoes, crunchy celery, and nutty-flavored brown rice packed into an acorn squash

3 tbsp. olive oil
½ tsp. minced garlic (or 1 garlic clove)
2 cups sweet potato, chopped
1 tsp. chicken bouillon, optional
2 cups celery, chopped
1 granny smith apple, diced (about 1-1/4 cups)
2-1/2 cups brown rice
2 tbsp. golden flaxseed
? cup dried cranberries
Salt and Pepper, to taste (about ¼ tsp. of each)
4 acorn squash
2 cups brown rice
Chopped pecans to top, optional

Microwave the squashes for about 8-10 minutes. Let cool, slice in half and remove the seeds. Preheat the oven to 350 degrees F. Follow package directions to make 2 cups of brown rice. In a large saucepan,...
See the full directions on my site

Nutritions

Calories
755

Sodium
785mg
32% DV

Fat
10g
16% DV

Protein
14g
29% DV

Carbs
149g
50% DV

Fiber
10g
42% DV