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First, preheat your oven to 350F. Cut each Acorn Squash in half, and remove the seeds / inner portion to make a bowl. Score a “checkerboard” into each squash (see video for a visual). Prep the rest of the veggies as well.
Add all of the stuffing ingredients, aside from the Pine Nuts, to a large pot and bring to a boil. Cover, and let simmer for 30 minutes. Once finished cooking, add any additional Salt to taste, if necessary.
Place the squash halves bowl side up into a large glass 9×13″ dish. Prepare the Squash glaze by mixing the Tamari and Maple Syrup together in a small bowl, then coat each Squash evenly in the glaze.
Pour 1-2 cups of water into the bottom of the glass pan, making sure you don’t get it in the Squash bowls. This allows the Squash to steam and cook more evenly in the oven.
Bake the Squash for 30 minutes, then remove from the oven. Stuff each Squash with the Lentil and Rice Stuffing (which should have finished cooking by now), and then return to the oven for an additional 10 minutes.
In the meantime, toast your Pine Nuts in a small pan over high heat until golden and fragrant.
Remove your Squash Bowls from the oven, top with a spoonful of Pine Nuts, and serve warm.