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Mushroom Pecan & Kale Stuffed Squash

Nov 2, 2021Food1 comment

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

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Disclaimer

Statements made here have not been evaluated by the FDA. This information is not intended to diagnose, treat, cure, or prevent any disease. Please note that I do not take the place of your health care professional and any changes made should be discussed with them first. All suggestions made on this website are specific to Young Living and have not been used with any other essential oils unless otherwise stated.

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