Cauliflower And Broccoli Rice Stuffed Roasted Acorn Squash
"Roasted acorn squash with cauli-broccoli riced veggies in partnership with @Thefeefeed & @earthboundfarm! One thing I have in mind for this year is bringing you guys easy and healthy recipes for home cooking! I’m talking lots of easy comfort food that looks and sounds fancy but really isn’t. In this recipe roasted acorn squash gets a mini makeover - stuffed with cauli-rice, crunchy hazelnuts and pomegranate seeds for a burst of sweetness! I hope you guys love this recipe and that it shows you how healthy eating doesn’t need to be a 1,000 confusing ingredients, but rather very simply ones."
-- @marie.reginato
Recipe Intro From marie.reginato

This recipe was sponsored by our friends at Earthbound Farm.

This recipe is featured in our Vegan Weekly Meal Planner here!

Serves: 6 pieces

Prep Time: 10 minutes | Cook Time: 45 minutes



4 tablespoons olive oil, divided

3 acorns, cut in half crosswise and seeds scooped out

1 small yellow onion, thinly sliced

3 garlic cloves, roughly chopped

1 teaspoon fresh rosemary (optional)

1 package of Earthbound Farm Cauliflower and Broccoli Riced Veggies

juice of 1/2 - 1 lemon

1 cup quinoa, cooked

handful of dried cherries, chopped (optional)

1/4 cup toasted hazelnuts, roughly chopped

1/3 cup pomegranate seeds

sea salt



Preheat the oven to 400˚F. Start by rubbing the acorns with half the olive oil and a generous sprinkling of salt. Lay the squash bottom side down on a nonstick baking sheet. Cook for 35 minutes, or until the squash is tender when pierced with a fork.

In the meantime, warm the remaining olive oil on medium-high heat in a large sauté pan. Toss in the onion, garlic and rosemary, and sauté for 10 minutes or until the onions have softened. Add in the Cauliflower and Broccoli Riced Veggies kit and a generous sprinkling of sea salt and a splash of water if the pan dries out. Cook for 10 minutes until the cauliflower softens. Once it’s ready, remove the mixture from the heat and pour it into a large mixing bowl. Toss in the quinoa, cherries, hazelnuts and pomegranate seeds. Mix well.

Stuff the acorn to the top with the stuffing mixture. Bake for another 10 minutes. Serve on plates with a drizzle of olive oil and enjoy!