Fall Stuffed Acorn Squash

Gluten Free and Vegan 

30 minutes 

Ingredients 

2 Acorn Squash’s - cut in half and de-seeded.

8 ounces of baby Bella mushrooms - rough chopped

**Optional** 1 lb of ground meat of choice - Turkey if you want thanksgiving vibes

2 celery stalks - small diced

1/2 onion - small diced

1-2 sprigs of fresh sage - julienned

1 Tablespoon of flour - Gluten Free works great

1 can of coconut milk (or cream, or milk of choice)

1 cup of cooked wild rice (quinoa also works well for this recipe)

Cooking Instructions

Cook wild rice.

Heat oven to 400 degrees line a sheet tray with foil and spray or oil.

Place acorn squash face down and stab with a fork a few times.

Roast for about 20 minutes or until tender.

In a medium saute pan heat a little bit of oil, or butter (about 1 tablespoon).

Add in the celery, onion, sage and a little salt, lots of pepper, if you have fennel seeds they would be a great addition. Saute until onion is translucent. Add in the mushrooms and saute a few minutes until tender. (If using meat this would be the time to add, just cook all the way through)

Add in flour and stir well cooking the flour a few minutes & then add in the coconut cream or milk and stir well. Let simmer a few minutes until thick. Then add in the wild rice. 

Fill acorn squashes with filling top with cheese if desired and return to oven until melted. Cheese not required just garnish with a nice crispy sage leaf and enjoy.

Enjoy this tasty fall dish!