Vegetarian STuffed Acorn Squash

Serves: 4
Prep time: 15 minutes
Cook time: 45 minutes

Ingredients

• 2 large acorn squash, cut in half lengthwise, seeds removed
• 1/2 cup Field Day Organic White Rice
• 1 cup Field Day Organic Vegetable Broth
• 3 tablespoons Field Day olive oil, divided
• 3/4 cup diced yellow onion
• 1/2 cup diced celery
• 3/4 cup Field Day Organic Cut Green Beans
• 1/4 cup Field Day Organic Dried Sweetened Cranberries
• 1 tablespoon fresh parsley, chopped
• 3/4 teaspoon Field Day Organic Dried Thyme
• 3/4 teaspoon Field Day Organic Dried Rosemary Whole
• 1/2 teaspoon Field Day Organic Garlic Powder
• 1/4 teaspoon kosher salt
• 1/8 teaspoon Field Day ground black pepper

Directions

1. Preheat the oven to 375F.
2. Slice each squash in half lengthwise and use a spoon to remove and discard the seeds. Brush each half with olive oil (about 1 tablespoon total between all 4 halves) and sprinkle with some salt and pepper. Set face down on a baking sheet and roast for 30 minutes, until fork tender.
3. Cook rice according to package directions in vegetable broth.
4. While the rice is cooking add 2 tablespoons of olive oil to a sauté pan over medium heat.  Add the onions, celery, dried thyme, dried rosemary, garlic powder, salt, and pepper and cook for 6-7 minutes until softened.
5. Stir in green beans, cranberries, and chopped parsley.
6. Once the rice is cooked, stir it into the vegetable mixture.
7. Reduce oven heat to 350˚F. Remove the squash and carefully flip over. Fill each squash with rice mixture. Return to the oven for an additional 10-15 minutes. Serve warm.