Apple Walnut Stuffed Squash

Apple Walnut Stuffed Squash

2 Medium Sized Acorn Squash (or Carnival Squash, or similarly shaped squash)
1 Cup Cooked Basmati Rice
1/2 Cup Dried Cranberries
2 Small Granny Smith Apples, Chopped (or whatever your favorite apple is)
1/2 Chopped Sweet Onion
3/4 Cup Chopped Walnuts
1 Tofurkey Italian Sausage, chopped
Salt & Pepper
4 Tbsps Olive Oil, separated
1/4 cup shredded Daiya Mozzarella Cheese

1) Halve the squash, and scrape the insides clean. Brush with Olive Oil, about 1/2 tbsp per squash half. Sprinkle with Salt and Pepper, then place squash inside down on a baking sheet lined with parchment paper. (or tin foil sprayed with olive oil) Bake at 375 degrees for about 45 minutes.

2) Cook rice according to Package Directions, and set aside.

3) Sautee Onion in Olive oil until translucent, then add the chopped apples, Walnuts, Tofurkey, and Cranberries. Sautee Until heated through. (add a dash more olive oil if it gets too dry) Salt and Pepper to taste.

4) Combine the rice and Apple mixture. When the squash is done, scoop spoonfuls of the mixture into your squash, sprinkle the top with Diaya cheese, and bake again (squash side up, this time) for about 10 minutes, or until cheese is satisfactorily melted on the top.

5) Get spoon, dig in!

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