This dish is not only visually appealing but also delicious and nutritious. It’s a fantastic
vegetarian option for your Thanksgiving table and makes for great leftovers to enjoy in
the days following the holiday.

For the stuffed acorn squash:
2 acorn squashes
2 tablespoons olive oil
Salt and pepper to taste

For the filling:
2 cups sliced mushrooms (cremini, shiitake, or your choice)
1 small onion, finely chopped
2 cloves garlic, minced
2 cups fresh baby spinach
1 cup cooked quinoa or wild rice
1/2 cup chopped pecans or walnuts
1/2 cup dried cranberries
1/2 teaspoon dried thyme

1/2 teaspoon dried sage
Salt and pepper to taste
Grated Parmesan cheese (optional for garnish)

Preheat the oven to 375°F
Cut the acorn squashes in half and scoop out the seeds and strings. Brush the cut sides
with olive oil and season with salt and pepper. Place them cut side down on a baking
sheet. Bake for about 30-40 minutes or until the flesh is tender when pierced with a fork.
While the squashes are baking, prepare the filling. In a large skillet, heat 2 tablespoons
of olive oil over medium heat. Add the onions and garlic and sauté until they become
translucent, about 2-3 minutes.
Add the sliced mushrooms and cook until they release their moisture and become
tender, about 5-7 minutes.
Stir in the fresh spinach and cook until wilted, about 2 minutes.
Add the cooked quinoa or wild rice, chopped pecans or walnuts, dried cranberries,
thyme, sage, salt, and pepper. Stir everything together and cook for an additional 2-3
minutes, allowing the flavors to meld.
Once the acorn squashes are done, remove them from the oven and turn them cut side
up. Fill each squash half with the mushroom and spinach mixture.
Return the stuffed squash to the oven and bake for an additional 15-20 minutes, or until
the tops are slightly browned and the filling is heated through.
If desired, you can sprinkle some grated Parmesan cheese on top during the last 5
minutes of baking.
Serve the stuffed acorn squashes as a side dish for Thanksgiving or any day you feel
like having this dish. They can also be enjoyed as leftovers, as the flavors will develop
even more after a day or two in the fridge.

We have all the ingredients you’ll need at Edge of the Woods. If you don’t feel like
cooking, we’ve got you covered with our catering menus: