ingredients

For the Acorn Squash: 

• 2 acorn squashes (halved & seeded)
• Coconut or Olive Oil
• Salt
• White Pepper

For Stuffing:

• 1 ½ cups wild rice
• 1 vegetable bullion scoop or cube
• 1 tbs coconut or olive oil
• 2 garlic cloves (minced)
• 1-2 cups white or brown mushrooms (stems removed & caps sliced)
• 1 bunch of kale (chopped)
• ½ cup chopped pecans
• ½ cup of grated or shredded parmesan cheese

method

1. Preheat your oven to 425°
2. Add 3 cups of water, your rice, and bullion cube to a medium pot & bring to a boil
3. Meanwhile, lather your acorn squash halves with oil and sprinkle salt & white pepper on top and place into heated oven for 45 minutes or until tender enough to be pierced with a fork
4. Once your rice is boiling, cover and reduce to a simmer, continue to simmer for 45-50 minutes (unless otherwise instructed differently but your rice’s directions)
5. In a large pan sauté your mushrooms and garlic in your oil for about 2-3 minutes
6. Next add your kale and chopped pecans and continue to cook for another 3-5 minutes, ensuring that you’re not burning your garlic
7. Once squash and rice are finished remove from heat and add rice to sautéed mixture
8. Add your cheese and mix well
9. Scoop into acorn halves and top with more parmesan cheese if desired
10. Cook for 10 minutes and remove from oven
11. Let cool 5 minutes and serve