Wild Rice & Hummus Stuffed Acorn Squash
Plan for: 45 minutes
Yield: 6 servings
- 1 C Wild Rice
- 3 Acorn Squash
- 1 Yellow Onion
- 2 Garlic Cloves, diced
- 3 Celery Ribs
- 1 Apple
- 1 tsp Olive Oil
- 1 Tub HOPE Sea Salt and Olive Oil Hummus
- ¼ C Pecans, chopped
- 1 Pomegranate, seeded
- Fresh Herbs—Thyme, Sage, Parsley (optional)
- Spices: ½ tsp dried thyme, ½ tsp dried sage, salt + pepper, to taste
Cook wild rice as directed, set aside.
Preheat oven to 400 degrees.
In a large pot over medium heat, sauté 1 yellow onion, roughly chopped, in about 2 teaspoons of olive oil. Add 2 cloves of diced garlic, cook until translucent. Add 1 apple (diced and cut into ½ in cubes), diced celery, and spices, cook about 2-3 min until softened
Cut the acorn squash lengthwise, scoop out the seeds, and season with olive oil, salt and pepper. Place on a lined baking sheer, cut side down, for 20-30 min.
While the squash is cooking, make the stuffing: in a bowl, add cooked wild rice, onion, garlic, apple, celery mixture, add the pecans pomegranate seeds, and 2 tbsp of HOPE Sea Salt and Olive Oil Hummus.
Remove the squash from the oven and fill the cavities with the wild rice mixture. Cook for an additional 10 min or until warm.
Top with a dollop of HOPE Sea Salt and Olive Oil Hummus and a sprig of thyme or crispy sage.