Stuffed Acorn Squash

After all of my exams this week I finally have time to cook! Tonight I made stuffed squash for dinner!

Ingredients:

• 2 acorn squash
• 4 cups cubed whole wheat bread
• 1/2 cup dried cranberries
• 1/2 cup raisins
• 1 Tbsp olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 2 garlic cloves, minced
• 1 cup vegetable broth
• 1 tsp dried sage
• 1/4 cup pecans (plain of candied)
• 1 Tbsp fresh parsley, chopped
• 1/4 tsp black pepper

Toast 4 cups of bread cubes in the oven at 400 degrees for about 20-30 minutes or until brown.

Instead of 2 Acorn squash, I used one Carnival squash (left) and one Acorn squash (left) for fun!

Cut, remove, and discard the seeds from the squash. Place squash face down on a pan with about 1/2 inch of water on the bottom. Cover and bake at 350 degrees for 20 minutes.

While waiting for the squash to bake, combine cranberries and raisins in a bowl with 1 cup of boiling water. Cover and let stand for 30 minutes.

Meanwhile, sauté the onion, carrots, celery, and garlic in olive oil for about 5 minutes.

Combine onion mixture, bread. cranberries, raisins, parsley, sage, pecans, pepper and broth in a large bowl.

Spoon mixture into squash halves and place face up on a baking sheet. Cover and back for 30 minutes at 350 degrees.

This meal was delicious! It was like a mini vegetarian Thanksgiving dinner stuffed in a squash!

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