Acorn Squash Stuffed with Brown Rice, Apple and Peppers
- 2 Acorn Squash
- 2 tsp. melted butter
- 2 tsp. brown sugar
- 1 clove of garlic (minced)
- 1 small gala apple (peeled and diced)
- 2 tsp. coconut oil
- 1 med yellow pepper (diced)
- 1 med red pepper (diced)
- 1/4 cup of sunflower seeds
- 2 Tbsp. balsamic salad dressing
- 2 cups of cooked brown rice
- 1/4 cup of chopped fresh parsley
- salt and pepper for seasoning
- 1 cup of Old White Cheddar Cheese
Step 1: Preheat oven to 350 degrees. Half the squash. Remove the seeds with a spoon and disregard.
Step 2: Place cut side down in a glass baking dish filled with an inch of salted water.
Step 3: Bake for 40 mins or until tender when stabbed with a fork. Mix the butter and brown sugar together. Remove the squash from the water when done cooking and brush the cavity with the butter mixture. Season with fresh cracked pepper and set aside for now.
Step 4: In a frying pan heat 2 tsp of coconut oil on med high heat. Add the garlic and cook until softened. Add the apple and cook for 7 mins until lightly coloured stirring occasionally. Add the red and yellow peppers and the sunflower seeds. Cook for more 5 minutes. Deglaze the pan with the balsamic vinegar dressing. Stir in the cooked brown rice and chopped parsley.
Step 5: Fill the squash cavity with the rice mixture until evenly distributed. Top each half with grated cheese. Bake on 350 degrees for a final 20 minutes.
Enjoy the goodness ❤