Veggie Stuffed Acorn Squash

Step 1

Preheat the oven to 400ºF. Remove the stem & root from the acorn squash, then cut in half. Scoop out the seeds & discard.

Step 2

Line a baking sheet with parchment paper or foil. Add a drizzle of olive oil. Add the acorn squash & another drizzle of oil. Season with salt & pepper. Roast in the oven at 400ºF for about 30 min until the squash is tender.

Step 3

Meanwhile, peel & thinly slice the shallot.

Step 4

Clean, slice, then coarsely chop the mushrooms.

Step 5

Heat a drizzle of olive oil in a frying pan on medium-high heat. Add the shallot & mushrooms. Season with salt & pepper. Cook for 8-10 mins until the mushrooms have cooked down to half their size.

Step 6

Add the cooked wild rice blend & season with Italian seasoning or dried thyme if you have! Add about 1/4 cup of broth per serving to the pan. Stir & cook for 5-6 min until the liquid is almost evaporated.

Step 7

Remove the squash from the oven & add the filling to the squash. Top with crumbled goat cheese. Return everything to the oven & bake for 3-4 min to melt the cheese. Serve & enjoy!