This month Mary Veal shared her favorite recipe for Stuffed Squash!
Stuffed Acorn Squash with Wild Rice and White Beans
Makes 4 Servings
2 acorn squashes (cut in half and deseeded)
2 Tbsp. avocado oil
¼ cup raw pumpkin seeds
1 small white onion (diced)
2 cloves garlic (minced)
4 carrots (finely chopped)
½ tsp. dried thyme
¼ tsp. chili flakes (optional)
2 ½ cups baby spinach (roughly chopped)
1 (14oz.) can cannellini beans (rinsed)
1 cup cooked wild rice
salt and pepper to taste
Parsley for garnish
1. Preheat oven to 375’F and cut the acorn squash in half and take the seeds
out. Place skin side down on the cooking tray, and drizzle 1 tablespoon
avocado oil and salt over the squash.
3. Place in oven and cook until tender and tops are golden brown, about 45
4. Meanwhile, cook the onion and garlic in a pan with1 tablespoon of avocado
oil on medium heat. Cook for about 3 minutes, and assemble and prep the
remainder of ingredients.
5. In a separate pan on medium heat add the pumpkin seeds and lightly toast
for about 4 minutes until golden brown on each side. Set aside.
6. Now mix in the carrots, thyme, and chili flakes into the cooked onion and garlic.
Cook for another 6 minutes, mixing frequently until carrots are tender.
7. Once carrots are cooked, add in the spinach, cannellini beans, and salt and
pepper to taste. Cook for another 8 minutes then take off heat.
8. Scoop the wild rice and bean mixture into the roasted acorn squash and garnish
with parsley. Enjoy!
Let us know what you think about this recipe and share your pics on our Instagram or Facebook page.
Mary discovered yoga six years ago, while searching for a good stretch to improve running times. She is grateful to have stretched the mind and soul along with the body. An avid hiker runner and
backpacker, she feels alive in the outdoors. Enjoys camping, kayaking and admits her all time favorite place is inside a tent. She is active in an Outdoors Ministry which is designed to encourage and make available opportunities for people to spend time outdoors together, with the intention of allowing nature to affect them in positive ways and create healthy living habits. Mary truly believes in the concept of keeping moving and it's benefits. Movement is essential to obtain and maintain health. She completed her 200 hour certification at Johns Creek Yoga under the guidance of Sheila McVay and is currently working on her 300 Hour certification. Mary hopes to inspire joy and healthy living through movement.