Serves 4
2 acorn squash
2 tbsp. olive oil
2 cups finely diced baby or regular portabella mushrooms
Leaves from 4 sprigs of fresh thyme
¼ cup sliced almonds
1 cup cooked whole grain such as brown rice, millet, quinoa, or wild rice
¼ cup dried cranberries
Salt and fresh ground black pepper
Water, broth, or apple cider
Preheat oven to 400°. Cut acorn squash in half across the middle and scoop out seeds. Slice the very tip of the bottom and top off each squash so they can sit up. Spray a baking dish with olive oil and sit the squash upright in the dish. Heat olive oil over medium heat and sauté mushrooms and thyme with a pinch of salt for 3-5 minutes, stirring often, until mushrooms have given up their liquid. Add a little water or broth if necessary to prevent burning or sticking. Add sliced almonds and sauté for another 2 minutes. Add whole grain, cranberries, salt, and pepper, stirring for a few minutes until thoroughly heated through. Evenly fill cavities of the squash with the stuffing mixture. Pour a little water, broth, or cider in the bottom of the baking dish; cover with foil; and bake for an hour. Remove foil and continue baking another 15-20 minutes, or until squash is tender.
