⅔ cup cooked brown rice (preferably made with vegetable broth instead of water)
⅔ cup soy meat crumbles
¼ cup tomato paste
¼ cup dried cherries
⅔ cup grated jack cheese
1 tsp dried oregano
Salt
Pepper
Fresh parsley for garnish
Olive oil for drizzling
Instructions
Preheat oven to 375 degrees F.
Carefully slice acorn squash in half.
Use a spoon to scoop out seeds and stringy portion in the center.
Place both halves of squash inside up on a baking sheet and drizzle with olive oil and sprinkle with salt.
Bake for 30 minutes. While squash is baking, combine rice, soy meat, tomato paste, dried cherries, ⅓ cup of cheese, oregano , salt and pepper in a bowl.
After 30 minutes, remove squash from oven.
Using a tablespoon and clean hands, press rice mixture into the hollow portion of each half of the squash.
Once all of mixture has been used, sprinkle each squash half with remaining ⅓ cup cheese. Continue baking for another 30 minutes. Garnish with chopped fresh parsley.
Recipe by Chef Times Two at https://www.cheftimestwo.com/vegetarian-stuffed-acorn-squash/