Stuffed Acorn Squash
Acorn squash is on sale now and while I love to roast it and use it as a side dish, it also makes a pretty good Meatless Monday meal. For this one I used dried sweetened cranberries combined with feta cheese and a pre-packaged Ancient Grain blend although you could use a mix of brown and white rice, or even wild rice.
2 Acorn squashes, washed, seeded, halved lengthwise
1 ½ cups of grain or rice blend, cooked
½ cup crumbled feta cheese (divided)
½ cup sweetened cranberries
Salt and pepper
Oil for roasting
Pre-heat oven to 350 degrees.
Sprinkle the squash with salt and pepper and place cut side down in a large baking pan. Drizzle with oil and bake uncovered for about 15 minutes or until slightly softened.
Remove from the oven and allow the squash to cool and then make the center’s bigger by scooping out some of the flesh.
Add the chopped flesh to a bowl and mix in the grain or rice mix, the cranberries and almost all of the feta cheese, but reserve some for topping when the squash comes out of the oven. Mix well and pile it into each hollowed out squash.
Put the squash back into the oven and bake for 15 minutes or until warmed through and then top with more feta cheese.