Stuffed Acorn Squash

This was created just using things I had in the kitchen.  They were super pretty and tasted really good.


3 acorn squash
1 ½ cups brown rice
½ bag frozen peas
½ small red onion finely chopped
2- 3 large roasted red peppers (You can purchase these in a jar if you don’t want to make your own.  Just make sure they are packed in water and not oil.)
1 large handful fresh parsley chopped
1/3 cup chopped pecans
2 T. pure maple syrup
3 t. curry
½ t. salt
Brown sugar
Agave nectar


Cut Acorn squash in half.  Clean and discard seeds.  Place a large heaping T. of brown sugar and drizzle agave nectar inside each half.  Bake at 350 degrees for 1 hour.

Add 3 cups of water to brown rice, cook in rice cooker. 

In large mixing bowl mix cooked rice, peas, red onion, parsley and pecans.  Add maple syrup, curry and salt to rice mixture.  Mix well and fill the cavity of the squash.  Bake another 30 to 45 minutes.  Serve immediately