Stuffed Acorn Squash.
(Double, triple as necessary)
2 acorn squash (.98), halved
1/2 pound of Ground Meat
1 cup short grain brown rice (.60)
1 tbsp olive oil
¼ onion, sautéed (.05)
1 cup mushrooms, sautéed (1.25)
1 carrot, peeled, chopped roughly, and steamed (.38/.25=.10)
1 cup winter greens, chopped roughly and steamed (.50)
¼ cup vegetable broth (.50)
2 tbsp butter, melted
1 tbsp fresh thyme, chopped finely
1 tbsp fresh sage, chopped finely
salt and pepper to taste
Cut the squashes in half and roast for about 25 minutes on 350 degrees.
Cook the rice in the rice cooker according to directions.
Sauté meat and onion in olive oil until softened. Add in mushrooms for the last five minutes of cooking.
Steam carrots and winter greens for a short period of time.
Combine broth, butter, thyme, sage, salt, and pepper in a separate bowl.
Combine rice, sautéed veggies, steamed veggies, and broth mixture in a large bowl. Mix thoroughly.
Stuff mixture inside each squash half. Bake for 15 to 20 minutes.