1 large acorn squash, sliced in half lengthwise and seeds removed
~2 Tbsp olive oil, divided
~2 Tbsp honey, divided
1 onion, chopped
3 garlic cloves minced
1 cup baby bella mushrooms, sliced
1 celery stalk, chopped
1 large carrots, chopped or shredded
1 apple, diced
1 can kidney beans, rinsed and drained
1 tsp dried rosemary
1 tsp dried thyme
1 tsp rubbed sage
1/2 tsp cinnamon
¼ tsp nutmeg
Salt and pepper, to taste
Optional toppers: Dried cranberries, sunflower seeds, green onion etc.
Directions
Preheat oven to 400 degrees F. Spray a cookie sheet with nonstick spray. Place both squash halves, cut side down, on sheet. Bake for 30 minutes, remove from oven, flip and drizzle half of olive oil and honey over flesh. Sprinkle with salt and pepper, and place back in oven to bake an additional 10 minutes.
Meanwhile, heat remaining olive oil in a medium skillet over medium-high heat. Add onion and garlic, and cook for several minutes, stirring occasionally. Add mushrooms, celery and carrot, cooking until mushrooms have browned and vegetables are soft.
Add apples, kidney beans and all spices, tossing to combine. Cook for several minutes until apples have just softened. Taste and adjust seasoning as needed.
Spoon prepared mixture into cooked squash halves. Drizzle with additional honey and bake for 5 – 10 minutes until top begins to brown and squash is completely cooked through. Serve with optional toppers.
