Happy Acorn Squash with Mushrooms and Sage

I am obsessed with cooking squash this past week. There are so many ways to enjoy and it is a simple hearty meal. I hate throwing away food, so today I whipped up a recipe with items I already had.

Here is what you are going to need:

1 Acorn Squash. 1/4 cup mushrooms, chopped. 2 celery stalks, chopped.

10 leaves of sage, chopped. 1/4 pecans, chopped. 1/4 cup Happy Hemp.

1 cup brown rice. Olive Oil. S&P.

In saucepan add 1 cup of brown rice and 2 cups of water. Bring to boil. Cover and simmer for 20 minutes.

On medium heat drizzle olive oil and sauté Mushrooms and Celery together. Set aside.

Preheat oven to 350 degrees.

Cut squash in half and clean out the inside with a spoon.

Lightly coat the inside of the squash with olive oil.

Mix together the veggies, sage, brown rice, pecans and Happy Hemp.

Add salt and pepper to mix and stuff inside the squash halves.

Place in baking dish, cover with foil and cook for 45 min or until squash meat is easily pierced with a fork.



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