Stuffed acorn squash

Dietitian's tip:

This recipe works with other squashes and grains. Butternut squash and brown rice or couscous are great options.

Ingredients

1. 2 medium acorn squashes, cut in half with seeds removed
2. 1 tablespoon olive oil
3. 2 cups chopped Granny Smith or Honeycrisp apples
4. 1/2 cup chopped shallots
5. 1/2 cup finely chopped celery
6. 1/2 cup finely chopped carrots
7. 4 cloves garlic, chopped
8. 1 cup cooked quinoa
9. 1/4 cup chopped unsalted pecans
10. 2 tablespoons chopped fresh thyme
11. 1/2 teaspoon sea salt
12. 1/2 teaspoon ground black pepper

Directions

Heat the oven to 425 F. Line a baking sheet with foil. Place acorn squash halves on the baking sheet. Roast for 30 minutes; cover and set aside. Heat a large skillet on medium-high heat. Add the oil and saute apples, shallots, celery, carrots and garlic until tender. Add quinoa, pecans, thyme, salt and pepper to the skillet; mix thoroughly. Stuff each side of the squash with 1/2 cup mixture and bake in the oven for about 5 to 10 minutes until heated through.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.