Vegetarian Stuffed Acorn Squash

Whether you’re looking for a satisfying meatless alternative at Thanksgiving or want to have more vegetable-forward side dishes, we’ve got you with our vegetarian stuffed acorn squash! 

Ingredients:

• 1 medium acorn squash
• 2 tablespoons extra-virgin olive oil, divided.
• 1/4 teaspoon fine sea salt
• 1 box of FG Original Riced Pasta
• 1/4 cup dried cranberries
• 1/4 cup toasted pumpkin seeds
• 1/4 cup chopped fresh parsley or cilantro
• 2 tbsp. chopped chives
• 1 tablespoon lemon juice
• 1/2 cup crumbled Feta cheese

Preparation:

1. Preheat the oven to 400° F. Using a sharp knife, slice through the squash from the tip to the stem. Use a large spoon to scoop out the seeds and discard.
2. Place the squash halves cut side up on the parchment-lined pan. Drizzle 1 tablespoon of the olive oil over the squash, and sprinkle with 1/4 teaspoon of the salt.
3. Rub the oil into the cut sides of the squash, then turn them over, so the cut sides are against the pan.
4. Bake until the squash flesh is easily pierced through by a fork, about 30–40 minutes. Leave the oven on.
5. Meanwhile, cook the Riced Pilaf according to directions. When ready, remove from the heat and stir in the cranberries. Cover, and let the mixture steam for 5 minutes.
6. Pour the pilaf mixture into a medium mixing bowl. Add the toasted pumpkin seeds, chopped chives, parsley or cilantro, lemon juice and the remaining 1 tablespoon olive oil. Stir until the ingredients are evenly distributed.
7. Let the mixture cool for a few minutes before adding the feta cheese. Stir the mixture to combine. Turn the cooked squash halves over so the cut sides are facing up.
8. Divide the mixture evenly between the squash halves with a large spoon. Return the squash to the oven and bake for 10 to 15 minutes.

Results in 2 servings. Enjoy!