Ingredients
- 1 whole acorn squash, cut in half with seeds removed
- 1 cup brown rice, cooked according to directions
- ½ cup quinoa, cooked according to directions
- ¼ cup golden raisins
- ¼ bunch fresh parsley, chopped
- 1⁄3 cup garbanzo beans, cooked
- ¼ teaspoon cinnamon
- 1 teaspoon salt & pepper olive oil
- ½ cup caramelized onions
- 1 tablespoon agave
- 1 teaspoon granulated garlic
Preparation
Preheat oven to 350°F.
Cut the acorn squash in half and take out the seeds. Leave the skin on. Drizzle the 1 teaspoon of olive oil, salt, and pepper on the meat of the squash and place on a baking sheet . Bake for about 15–20 minutes so it is cooked ¾ of the way.
While the squash is baking, add the caramelized onions to a saucepan. Cook brown rice according to directions and add it to the saucepan.
In another pan, cook quinoa with 1 teaspoon of granulated garlic, salt, and pepper according to directions.
Once the rice and quinoa are cooked, cool them down slightly and combine together with the raisins, chopped parsley, cinnamon and agave. Taste and add more salt and pepper, if needed.
Fill the squash with about 1 cup of the rice mixture, filling it to around the rim of the squash.
Put the stuffed squash back in 350° oven and bake another 15–25 minutes, until the squash is completely cooked and the filling is hot.
This may be made up a day ahead and reheated before serving.
