Acorn Squash Dinner Bowls

Prep Time:	10 min
Cooking Time:	60 min
Servings:	6 people

Contributed by: Jacqui Orrick, Produce Buyer, Spud.com
Source: Care2.com Green Living

Ingredients:

3 good-sized acorn squash
2 Tbsp coconut oil
2 garlic cloves, minced
1 medium onion, chopped
1 medium carrot, diced
1 celery stalk, strings removed, and diced
1 cup cubed squash (pumpkin, acorn, butternut, hubbard, or kabocha)
1/2 cup mushrooms, diced
1/2 cup chopped fresh parsley
1/4 cup chopped fresh sage
1/3 cup chopped nuts (optional)

Directions:

1)Preheat the oven to 350F.
2)Wash the whole acorn squash and cut them into halves lengthwise. Remove the seeds and set aside the cleaned acorn squash halves.
3)In a heavy skillet, saute the garlic, onion, carrot, celery, cubed squash, and mushrooms in coconut oil over medium-high heat until vegetables are tender.
4)Add the parsley and sage
5)Mound the stuffing into the squash halves and place the stuffed squash bowls on a large baking sheet, cover with foil, and bake until the squash is tender and the stuffing is done, about 1 hour.
6)Once done, you should be able to pierce the squash with a fork, top with chopped nuts.
7)Serve hot.