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Hemp & Greens Stuffed Acorn Squash with Black Rice


1 pk Hilary's Hemp & Greens Burgers
1 acorn squash
2 T olive oil
1/2 c Lotus Foods Forbidden Black Rice
1 c water
1/2 c celery, chopped
1 c onion, chopped
1/2 c apple, chopped
1/2 c dried cranberries


Heat oven to 375 degrees F. Cut two frozen Hemp & Greens Burgers into small ½” cubes. Place on one side of a large baking sheet. Wash the outside of the acorn squash. Cut the squash in half lengthwise from stem to bottom. Scoop out the seeds. Spread two tablespoons of the oil on the other half of the baking sheet. Place the squash cut side down in the oil. Bake the squash until is it tender and the burger cubes until they are crispy, about 30-45 minutes. Cool. Place the rice and the water in a small saucepan. Bring to a boil, stir well, reduce the heat, cover, and simmer for 30 minutes. Remove from the heat and allow to rest for 5 minutes. Remove the lid and lift the rice from the bottom to fluff. Cool, uncovered. In a medium pan, saute the onion and celery in the remaining olive oil, stirring frequently, for 10 minutes. Add the chopped apple and continue the saute for another 5 minutes. Move this mixture into a medium bowl. Add the cooked rice. Stir well. Carefully fold in the baked Hilary's Hemp & Greens Burger cubes and the cranberries. Fill the centers of the baked squash with the stuffing. Heat in the oven for 10 minutes before serving.

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