Share this recipe
These hearty stuffed squash make a delicious, beautiful side dish for the big feast, and are substantial enough to be the main event for any vegetarians at the table.
3 small acorn squash
canola oil, for cooking
salt and ground black pepper, to taste
1 cup (250 mL) brown or wild rice
½ cup (125 mL) green lentils
2 cups (250 mL) chicken or vegetable stock
1⁄3 cup (85 mL) dried cranberries
3 green onions, chopped
2 Tbsp (30 mL) butter
1 tsp (5 mL) fresh or ½ tsp (2 mL) dried thyme
½ cup (125 mL) chopped pecans, toasted
¼ cup (60 mL) chopped fresh parsley
Please share your location to continue.
Check our help guide for more info.