Ingredients:

  • 2 medium (approx. 1.5 lbs / 680g) acorn squash, halved and seeds removed
  • 2 tbsp (30ml) olive oil
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (15ml) unsalted butter
  • 1 tbsp (15ml) olive oil
  • 4 cloves (12g) garlic, minced
  • 1/2 cup (60g) yellow onion, finely diced
  • 2 cups (370g) cooked brown rice
  • 2 cups (60g) fresh spinach, roughly chopped
  • 1/2 cup (50g) toasted pecans, chopped
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (30g) crumbled feta cheese
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (2g) dried thyme

Instructions:

  1. Preheat your oven to 400°F (200°C). Rub the insides of the acorn squash halves with olive oil, salt, and pepper. Place them cut-side down on the baking sheet and roast for 25–30 minutes until the skin is mahogany-colored and tender.
  2. Heat butter and oil in a large skillet over medium heat. Add the onion and sauté for 3–4 minutes until translucent. Stir in the minced garlic and thyme, cooking for 60 seconds until fragrant.
  3. Lower the heat and stir in the cooked brown rice, chopped spinach, and toasted pecans. Stir for 2 minutes until the spinach has wilted. Remove from heat and fold in the lemon juice and crumbled feta.
  4. Flip the roasted squash halves over (cut-side up). Spoon the garlic filling generously into the center of each squash, sprinkle with grated Parmesan cheese, and bake until the cheese is melted and golden.