Stuffed Acorn Squash

Ingredients
  • 1 cup Shamrock Farms® Cottage Cheese
  • 2 Acorn Squash
  • 2 cups cooked rice
  • 1 small onion diced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 1 Tbsp olive oil + more brushing
  • ½ tsp dried sage
  • ½ tsp salt
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • Pinch of pepper (or to taste)
  • 2 Tbsp butter
  • 1/4 cup toasted pecans
  • 1/4 cup dried cranberries
Cooking instructions
  1. Preheat oven to 420F
  2. Cut acorn squash in ½ and clean out seeds. Brush lightly with olive oil and sprinkle with salt and pepper
  3. Place cut side down on parchment-lined baking sheet
  4. Bake for 30-50 min until the skin is soft when pressed with a fork
  5. Meanwhile heat a large skillet over medium heat and add olive oil
  6. Sautee onions, celery, and garlic until soft and fragrant (about 5 minutes)
  7. Add sage, salt, thyme, oregano, and pepper and sautee for another minute or so
  8. Add butter and rice to the pan and stir for 3-5 minutes until hot
  9. Stir in the cottage cheese until incorporated and warm - remove from heat
  10. When the acorn squash are done, fill each one with ¼ of the rice mixture
  11. Top with cranberries and pecans