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)
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
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!