1 Small to medium Acorn squash per two people, recipe serves 8
Stuffing:
1/2 C Organic raisins
1 - 1 1/2 Cup Heated Veg. Soup Stock
2 Onions, chopped fine
4 Garlic cloves, minced
2 Apples, peeled, cored & diced, about 1 1/2 cup
1 1/2 Cup diced 7-grain bread or other whole grain bread, toast slightly in ungreased fry pan
2 Teaspoons of Celtic Sea Salt
1 - 2 teaspoon each Parsley, basil, sage or your favorite herbs.
1 teaspoon grated lemon peel
Cut squash in half. If the squash will not sit up, slice 1/4" from the bottom to make it stable. Remove the seeds. Bake cut side down
(not the side the 1/4" was cut from) on a lightly oiled baking pan until soft (about 50 minutes). Remove from oven.
While squash is baking, soak the raisins in the heated vegetable stock for 10 minutes. Steam sauté the onion, celery and garlic over
med. heat until soft (3 - 4 minutes). Add apple and steam another 3 minutes or until apple is tender.
Transfer to a large mixing bowl and mix in the bread crumbs, herbs, grated lemon, raisins, vegetable stock and Celtic Sea Salt. The
mixture should be moist. Taste and adjust seasonings if needed. Spoon into squash.
Return to oven and bake additional 15 min.
Stuffing:
1/2 C Organic raisins
1 - 1 1/2 Cup Heated Veg. Soup Stock
2 Onions, chopped fine
4 Garlic cloves, minced
2 Apples, peeled, cored & diced, about 1 1/2 cup
1 1/2 Cup diced 7-grain bread or other whole grain bread, toast slightly in ungreased fry pan
2 Teaspoons of Celtic Sea Salt
1 - 2 teaspoon each Parsley, basil, sage or your favorite herbs.
1 teaspoon grated lemon peel
Cut squash in half. If the squash will not sit up, slice 1/4" from the bottom to make it stable. Remove the seeds. Bake cut side down
(not the side the 1/4" was cut from) on a lightly oiled baking pan until soft (about 50 minutes). Remove from oven.
While squash is baking, soak the raisins in the heated vegetable stock for 10 minutes. Steam sauté the onion, celery and garlic over
med. heat until soft (3 - 4 minutes). Add apple and steam another 3 minutes or until apple is tender.
Transfer to a large mixing bowl and mix in the bread crumbs, herbs, grated lemon, raisins, vegetable stock and Celtic Sea Salt. The
mixture should be moist. Taste and adjust seasonings if needed. Spoon into squash.
Return to oven and bake additional 15 min.
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