Instructions<\/span><\/span><\/b><\/span><\/p>\n

Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment or silicone mat. In an ovenproof saucepan, fill halfway with water and place on the bottom rack (this will give a little steam to your squash).<\/span><\/span><\/span><\/p>\n

Prep and roast the squash:<\/span><\/span><\/b> Cut and seed your squash, place on baking sheet with cut side up. Brush each half with a little oil, and season with a sprinkle of thyme, salt and pepper. Place in the oven and bake for 40-45 minutes, until tender, knife should easily pierce the flesh. If by chance your squash is done first, cover with foil to keep it from drying out.<\/span><\/span><\/span><\/p>\n

Rice:<\/span><\/span><\/b> Cook your rice according to package directions. Wild rice will take about the same time as the squash to cook, about 40-45 min. Set aside.<\/span><\/span><\/span><\/p>\n

Veggies:<\/span><\/span><\/b> In large pan, heat oil on medium heat. Add onion and cook for 5 minutes, add garlic and cook 1 minutes. Add the mushrooms, bell peppers, thyme, red pepper flakes, a few twists of salt and pepper, cook for another 5 minutes or so, until the mushrooms start to sweat and soften. Add the beans and leafy greens, stir frequently until they are wilted and warmed through (you may also want to use a cover in between stirring to help soften the greens).<\/span><\/span><\/span><\/p>\n

Wild Rice Medley:<\/span><\/span><\/b> Combine the rice and saut\u00e9ed vegetables in the larger of the two pots. Taste for seasoning adding additional salt and pepper as needed.<\/span><\/span><\/span><\/p>\n

Stuff:<\/span><\/span><\/b> Scoop mixture into each acorn squash half and serve with any additional seasonings. I actually like to top mine with some sriracha for that extra heat and flavor I love so much. :)<\/span><\/span><\/span><\/p>\n

Serves 6 (or 3 for the hearty eaters).<\/span><\/span><\/span><\/p>\n

Store:<\/span><\/span><\/b> Leftovers can be kept in an airtight container in fridge for up to 4 – 5 days.<\/span><\/span><\/span><\/p>\n

NOTES:<\/span><\/span><\/b><\/span><\/p>\n

Quinoa or quinoa\/rice combo would be great too and add even more protein per serving.<\/span><\/span><\/span><\/p>\n

, omit the oil when roasting the squash and roast the squash cut side down to keep the moisture in. You can still add a little salt and pepper, and place a sprig of thyme underneath so the flavor with infuse the squash a little. Use water in place of oil when sauteing the vegetables.<\/span><\/span>To make this oil free<\/span><\/span><\/b><\/span><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

The Holiday Season is moving faster than most of us like. It seems every year we turn around and BAM! Pumpkins, turkey and Christmas d\u00e9cor are EVERYWHERE! This leaves many of us overwhelmed. Next thing, you’re dressed up in a superhero costume, while eating pumpkin pie and humming Jingle Bells! Doesn’t leave us much time… <\/p>\n