STUFFED ACORN SQUASH

INGREDIENTS

3 small acorn squash

2 tbs olive oil

1 tsp salt

1 tsp black pepper

3 cloves garlic (minced)

1 small onion

1 cup sliced mushrooms

2 cups spinach

1 can chickpeas (drained)

1/4 cup chopped walnuts

1 tsp onion powder

2 cups cooked brown rice

1/2 a cup dried cranberries

INSTRUCTIONS

Place the squash on its side, cut it with a knife horizontally in the middle. Use a spoon to clean the seeds and scrape the inside to get it nice and clean. Preheat the oven to 400 F , spray a baking sheet with cooking spray, brush each half with olive oil, put a little salt and pepper, and bake it for 25 minutes. Remove and let cool.

Heat a skillet to medium heat, add 1 tbs of olive oil, cut the onion into small pc, add it with the garlic and mushrooms, cook for 5 minutes. Add the spinach, sprinkle salt and pepper. Add the chickpeas, walnuts, sprinkle with onion powder. Cook everything for a few minutes, add the cooked rice and mix them all together. Add the cranberries and let it cook for a few more minutes.

Fill each half squash with the filling, and put them in the oven at 400 F for another 10 minutes until the top is golden.