1 acorn or 2 delicata squash
2 Tbsp olive oil
1 tsp kosher salt
1 tsp black pepper
3 cloves garlic, minced
1/4 onion, minced
5 oz oyster mushrooms
2 cups fresh spinach
1 (15 oz) can chickpeas, drained and rinsed
1/4 cup chopped walnuts
1 tsp onion powder
1 tsp cumin
1 tsp chili powder
2 cups cooked wild or brown rice
The juice and zest of 1 large orange
1/2 cup grated parmesan cheese (optional)
1/2 cup dried cranberries
fresh parsley or basil for garnish
Cook rice following package directions.
Use a sharp kitchen knife, place it horizontally across the top of the squash and slice the top off about 3/4 inch below the stem. Then carefully place the knife horizontally in the center of the squash and slice it down the middle. 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. Clean and drain the seeds and set them aside.
Preheat the oven to 425°F, spray a baking sheet with cooking spray. Brush each half of the squash with some of the olive oil and sprinkle each generously with salt and pepper. Place the squash, face-side up onto the baking sheet and bake for 20 minutes, remove from the oven. Add the squash seeds onto the pan and sprinkle with salt and pepper. Cook the seeds and the squash for another 5-10 minutes, then remove and let cool.
Heat a large skillet to medium-low heat, add in 1 tablespoon of olive oil. Once hot, add in the minced garlic, minced shallots, and sliced mushrooms. Cook for 4-5 minutes, tossing 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 (onion powder, cumin, chili powder) and sprinkle with salt and pepper. Toss and let them cook for 2-3 minutes to get them nice and golden.
Add in the cooked 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 that all cook for 1 minute to get the cranberries slightly plump.
Fill each squash with the filling, then top each stuffed squash with more cheese if desired and bake in the oven at 425 degrees F for 4-5 minutes to get the tops nice and golden brown.
Serve warm and top with fresh herbs like sliced basil or parsley, along with the roasted seeds!
Store any remaining filling for another meal.
Picture and recipe adapted from: https://pinchmegood.com/savory-vegetarian-stuffed-acorn-squash/