- frozen cranberries
- quinoa/brown rice
- low sodium vegetable bouillon
- large onion
- nutmeg & thyme (or your favorite herbs/spices)
- asparagus, frozen peas, edamame (or whatever veggies you want)
Turn oven on to 385 degrees then cut acorn squash in half, take out seeds. I cut the end of the squash too so that it sits level on the pan in the the oven. Then shove frozen cranberries in the middle of the squash and add whatever seasoning you like. I just added some nutmeg & thyme.
Cook covered for 30-40 minutes. (however long it takes for the squash to cook)
While that is cooking start the fake risotto… 1 cup of quinoa/ brown rice with 2.5 cups of water & 1 bullion. (I used the Costco quinoa, wild grain rice mix) heat to max until boiling then bring down to a simmer for 15-25? However long it takes to cook.
Then cut up a large onion and cook it covered in a large frying pan(add a tiny drop of oil to keep everything from sticking). When the onion begins to soften, add a chopped up apple and some diced garlic. Let the rice & onions stew on minimum while the squash cooks.
Once squash is almost cooked uncover and bake for the last few minutes, to help remove excess water. Add the rice mixture to the onion and apple pan. crank up the temperature, Then mix in diced asparagus, edemame and peas. (or whatever veggies you have in the house.) cook for another 5 minutes until all the veggies are warmed over.