Ingredients
2 acorn squash, halved and cleaned
1/2 cup brown riced, 1.5 cups cooked
2 TBSP olive oil, approximatly
1 cup mushrooms, sliced
1 small onion, diced
3 cloves of galic, chopped
1 small zucchini, chopped
2 medium tomatoes, chopped
2 cups of chopped baby spinach
1 TBSP paprika
1 TBSP cumin
1/4 nutritional yeast
salt and pepper to taste
Directions:
Preheat the oven to 350 degrees.
Slice and clean the squash, drizzle a little olive oil, salt and pepper onto the flesh. Turn upside down on a cookie sheet and roast about 45 minutes, or until you can easily inset a fork into the skin. While squash is roasting prepare the stuffing and rice according to the package instructions.
To prepare the stuffing, heat olive oil over medium heat. Add mushooms and cook until lightly brown, remove them from the pan. Add the onions into the pan, cook untill just tender. Add garlic, zucchini, and tomotoes and cook until vegetables begin to soften, about 5 minutes. Add the mushrooms back into the pan along with the spinach, paprika, cumin, yeast, salt and pepper. Stir, and let cook 3-4 minutes. Remove from the heat and stir in the cooked rice. When the squash are finished roasting, scoop 1/4 of the stuffing mixture into each half.
Enjoy!!!
