Stuffed Acorn Squash

Stuffed Acorn SquashI just came from my local farmer’s market and saw that the early fall squashes are in! Here’s a great recipe from my friends at Bread and Yoga using the acorn squash (the round green and orange one). Happy Indian summer! Enjoy!



2 medium acorn squashes
4 cups of cooked brown or wild rice
2 tablespoons of olive oil
2 leek stalks, well washed and chopped (only the light part of the stalk)
½ cup chopped walnuts
½ cup dried unsweetened cranberries or raisins
2 tablespoons chopped fresh sage or fresh thyme
2 tablespoons maple syrup (optional)
salt and pepper to taste


 acorn squash 

Preheat oven at 350 degrees.
Wash acorn squash well and cut in half crosswise so you have 2 bowls. Scoop out seeds. Trim the bottom ends of the squash bowls enough for it to stand flat. Put squash bowls cut side down on a cookie sheet and bake for about 30 minutes or until squash is soft. While squash is roasting, sautee leeks in olive oil until soft. Add sage (or thyme) and add remaining ingredients mixing well. Season it with salt and pepper. Once squash is ready, stuff each bowl with the rice mixture. Make sure to pack the bowls well. Put stuffed bowls back on cookie sheet and drizzle each with about ½ tablespoon of maple syrup. Baked stuffed bowls for another 15 minutes and serve