2 large acorn squash
2 teaspoons oil
2 cloves garlic, minced
½ onion, chopped
2 stalks of celery, diced
1 cup mushrooms, chopped
1 apple, cored and diced
1 tablespoon fresh sage, chopped
Salt and pepper, to taste
1 ½ cups cooked black rice
½ cup walnuts, chopped
1. Preheat the oven to 375 degrees.
2. Cut acorn squash in half and clean out seeds and fibers. Cut a very thin slice off bottom, so that acorn squash halves can sit flat like soup bowls.
3. Place on a baking sheet, cut side down, and bake for 35 minutes.
4. While squash is baking, prepare stuffing.
5. In a skillet, heat the oil and sauté the onions, celery, garlic, mushrooms & apple for 3-5 minutes. Add the seasoning and rice and heat through.
7. Salt the inside of each squash cup, divide the stuffing evenly among them. If you have extra stuffing, just spoon it around the squash.
8. Return to the oven and bake for 15-20 minutes or until the squash is soft (when a butter knife sinks into the squash with ease). Top with the chopped walnuts and more sage, if desired.