this recipe looks like it has a lot of steps, but it really is pretty easy.
you can even try substituting the wheat berries for quinoa, brown rice or farro. and the stuffing can include any veggies you like. use what's in your kitchen!
i will say... use your judgement / preference on the measurements, i'm not so good at that.
what you need:
2 acorn squash
1C wheat berries (similar to brown rice or farro)
1 apple
1/2C dried cranberries
1/2C almonds, chopped
6 handfuls of baby kale (or any dark leafy greens)
1/2 onion
2 garlic cloves
3C water
coconut oil
vegetable bouillon cube
s&p
garlic powder
cumin
what to do:
the squash
set oven for 400 degrees
cut each squash in half & de-seed
coat inside of squash with coconut oil (melt it if you have to), s&p, garlic powder & cumin
place squash inside facing down on the baking sheet & roast for 15-30 minutes (depending on the size of the squash)
test with a fork to see when it's finished
the wheat berries
heat a little bit of coconut oil in a pot, add wheat berries & toast for a few minutes
add 3C water & bouillon cube (or can be swapped for veggie stock)
bring to a boil, then simmer for about 30 minutes. if still too chewy check every 5 minutes until ready
when they taste finished (they have a pretty al dente texture), strain any excess liquid & set aside
the stuffing
while squash & wheat berries are cooking, heat coconut oil with garlic on the stovetop
add onion, cook for a few minutes
add apples, cook for a few minutes
add s&p and cumin
then add kale, cranberries & almonds
once the kale is wilted, mix in wheat berries, scoop into the squash & serve
serves 4
45 minutes
did you like this recipe? do you have a stuffed squash recipe you'd like to share? let me know in the COMMENTS below!