This beautiful main course is stuffed full of classic Fall flavors! The warming spices, toasted nuts, and soft flavorful autumn squash transports your taste buds to a forest aflame with changing colors, while you sit wrapped in a cozy blanket breathing in the scents of Fall. This healthy dish can be an easy weekday family favorite or the centerpiece of a fancy celebration.
Here’s how to make it:
Step 1. Gather all of your ingredients up front! Prep as much as possible before you start cooking.
Step 2. Place the squash on its side and slice the top off about 3/4 inch below the stem. Then cut down the center of the squash. You can cut the squash either vertically or horizontally down the center. I accidently cut it vertically and wish I had cut it horizontally for a more bowl like look! Use a spoon to scoop out the seeds and scrape the inside to get it nice and clean. Rub each section in oil and season with salt and pepper.
Step 3. In a large pot over medium/high heat, add in the butter and melt completely. Add in the minced garlic, onion, and mushrooms.
Step 4. Cook for 4-5 minutes, stirring gently as it cooks until the veggies start to brown.
Step 5. Add in the spinach and sprinkle everything with salt and pepper. Cook until the spinach is slightly wilted.
Step 6. Push the veggies to the side of the pan.
Step 7. Add in the chickpeas and chopped walnuts.
Step 8. Sprinkle the chickpeas with the spices (nutritional yeast, cumin, cayenne pepper and salt/pepper). Toss and let them cook for 2-3 minutes to get them nice and golden.
Step 9. Add in the cooked brown rice, toss everything together and let cook for 2 minutes.
Step 10. Sprinkle in the parmesan cheese and let it melt into the mixture.
Step 11. Pour in the orange juice and zest and toss.
Step 12. Add in the dried cranberries and let it all cook for 1 minute to get the cranberries slightly plump.
Step 13. Fill each squash with the filling, I like to fill them with a lot of filling. Store any remaining filling for another meal. Top each stuffed squash with more cheese if desired and bake in the oven at 425 degrees F for 5-8 minutes to get the tops nice and golden brown.
Step 14. Top with basil and parsley and serve.
Enjoy!
What tweaks would you make to this recipe?
Autumn Stuffed Acorn Squash
This warming dish is like Autumn in your mouth!
Ingredients
*1 Acorn Squash*2 Tbsp. Olive or Avocado Oil
*1 tsp. Salt
*1 tsp. Black Pepper
*3 Tbsp. Salted Butter
*2 Tbsp. Minced Garlic
*1 Medium Oinion
*1 Cup Mushrooms (diced)
*2 Cups Fresh Spinach
*1 (15oz) Can Chickpeas (drained & rinsed)
*1/4 Cup Walnuts (chopped)
*2 Tbsp. Nutritional Yeast
*1 tsp. Cumin
*1 tsp. Cayenne Pepper
*2 Cups Cooked Brown Rice
*The Juice and Zest of 1 Large Orange
*1/2 Cup Grated Parmesan Cheese
*1/2 Cup Dried Cranberries
Directions
- Preheat over to 425*F
- Place the squash on its side and slice the top off about 3/4 inch below the stem. Then cut down the center of the squash. You can cut the squash either vertically or horizontally down the center.
- Use a spoon to scoop out the seeds and scrape the inside to get it nice and clean.
- Rub each section in oil and season generously with salt and pepper.
- Place the squash, face-side up onto an oiled baking sheet and bake for 30-40 minutes, remove once soft and brown, let cool.
- In a large pot over medium/high heat, add in the butter and melt completely. Add in the minced garlic, onion, and mushrooms. Cook for 4-5 minutes, stirring gently as it cooks until the veggies start to brown.
- Add in the spinach and sprinkle everything with salt and pepper. Cook until the spinach is slightly wilted.
- Push the veggies to the side of the pan and pour in the chickpeas and chopped walnuts.
- Sprinkle the chickpeas with the spices (nutritional yeast, cumin, cayenne pepper and salt/pepper). Toss and let them cook for 2-3 minutes to get them nice and golden.
- Add in the cooked brown rice, toss everything together and let cook for 2 minutes.
- Sprinkle in the parmesan cheese and let it melt into the mixture.
- Pour in the orange juice and zest and toss.
- Add in the dried cranberries and let it all cook for 1 minute to get the cranberries slightly plump.
- Fill each squash with the filling, I like to fill them with a lot of filling. Store any remaining filling for another meal.
- Top each stuffed squash with more cheese if desired and bake in the oven at 425 degrees F for 5-8 minutes to get the tops nice and golden brown.
- Top with basil and parsley and serve.
the Fortner Forage 
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