Vegan, Gluten-Free 
  • 2 acorn squash, halved and seeds scooped out
  • 1 tablespoon olive oil
  • salt
  • pepper
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup black or brown rice
  • 2 cup vegetable broth
  • 1 package plant-based sausage
  • 1/4 cup chopped walnuts
  • 1/4 cup chopped pumpkin seeds
  • 1/4 cup chopped almonds
  • ½ cup dried cranberries
  • 1 ½ teaspoon fresh thyme leaves, finely chopped (1/4 dried)
  • ¾ teaspoon fresh sage, finely chopped (1/4 if dried)
  • ¼ teaspoon black pepper
  • ⅛ teaspoon cinnamon
  • salt to taste
  • Preheat your oven to 350. Cut squash and remove seeds. Brush with olive oil. Bake cut side facing down on a baking pan for 25 – 35 minutes until the squash is fork-tender.
  • Prepare vegan sausage as indicated on package. Chop up once fully cooked.
To make the rice stuffing:
  • Heat the oil in a large high sided pan or pot over medium-high heat. When hot add the onions and garlic and sauté until the onions turn translucent and just begin to brown, about 5 minutes. Add rice and vegetable broth and cover with a lid. Bring to a simmer and continue to simmer for 10 – 15 minutes until the vegetable broth is absorbed and the rice is fully cooked. Upon completion, stir in nuts, seeds, cranberries, thyme, sage, pepper, cinnamon, and add salt to taste. Remove from heat. Serve.