Stuffed Acorn Squash with Rice, Roasted Carrots and Cherries


1/2 -1 cup – onion minced

1 cup – Chinese black rice long grain brown rice or wild rice

1 teaspoon – ground cinnamon

2 cups – vegetable broth

2 – acorn squash divided into halves with seeds scooped out

4 tablespoons – olive oil divided, plus 1 tablespoon

1 teaspoon – coarsely ground sea salt divided

Black pepper to taste

2 teaspoons – ground coriander divided

1-2 cups – chopped carrots peeled and diced

1/2 – 1 cup – coarsely chopped pecans

1 teaspoon – minced fresh ginger

1 cup – chopped dried cherries

1 tablespoon – maple syrup or dark honey


1. Preheat oven to 375 degrees Fahrenheit.

2. In a medium saucepan over medium heat add 1 tablespoon olive oil. Add onion and sauté. Stir in rice and cinnamon. Add vegetable broth. Bring to a boil, then reduce to simmer. Cover and cook for approximately 30-40 minutes, until liquid is absorbed and rice is tender and cooked. Remove from heat and let sit until veggies are ready.

3. While rice is cooking, brush insides of squash with olive oil and sprinkle with mix of salt, pepper and coriander. Place squash halves on a baking sheet cut side down. Bake for approximately 40 minutes or until squash feels tender when pierced with a fork.

4. At the same time squash and rice are cooking, mix together remaining 2 tablespoons olive oil, salt and coriander. In an 8-inch baking pan mix carrots, pecans and ginger and coat with olive oil blend. Place in oven with squash and roast for approximately 40 minutes. When carrots appear to be tender when pierced with a fork, remove from oven. Stir in dried cherries and tablespoon of maple syrup. Return to oven for another 10 minutes.

5. When everything is cooked mix rice and vegetables together. Fill squash halves with rice mixture. You likely will have leftover rice mixture. Eat it on its own or save until you cook more squash.