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Monday, October 24, 2016

Recipe!! Stuffed Acorn Squash






Hello everyone! Today I want to share with y'all a great recipe. It seems like everywhere you look it just screams fall. The leaves are changing, Starbucks have the Pumpkin Spice Latte, and there are jack-o-lanterns everywhere! My local Farmer's Market is no different, every stand is offering autumn squashes. Today's recipe, for me at least, really captures the flavors of this season. 



If you use this recipe or even put your own spin on it take a picture and tag us in it on Facebook at The Smoothie Vegetarians, or tag us on Instagram @smoothievegetarians or Twitter @smoothievegies!

-Dahlia


What you'll need for this recipe:
  1. One Acorn Squash
  2. One can of black beans
  3. One can of golden corn (or mexi-corn)
  4. One cup of dry rice
  5. One bundle of rainbow chard
  6. Dried cranberries (optional)

Directions:
  1. Pre-heat your oven to 400 degrees 
  2. Cut the acorn squash in half and scrape out the guts. Scrape a little extra to make room for the rice mixture (you can save the seeds and roast them for a snack to enjoy another day)
  3. Coat the squashes in olive oil and season to taste. Cook them until soft (30-60 min)
  4. Cook the rice according to packaging
  5. Tear the rainbow chard away from its stalk and cut into bite size pieces
  6. Drain the black beans and golden corn
  7. When the rice is finished cooking add the rainbow chard, black beans, and golden corn. Cook until the chard is wilted and the beans and corn is warm. (season mixture to taste)
  8. When the acorn squash if fork tender, stuff it with the rice mixture
  9. Top with dried cranberries (optional)



ENJOY!

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