Name: Feta and Cranberry Stuffed Acorn Squash
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 tbsp olive oil, divided; 2 garlic cloves, peeled and minced; 1 small onion, finely chopped; 1 medium acorn squash, halved and seeded; ½ cup millet; ½ oz dried porcini mushrooms; 2 tbsp pumpkin seeds; 2 tbsp dried cranberries; 2 tbsp crumbled feta cheese; 2 tsp red wine vinegar; ¼ tsp salt; ¼ tsp black pepper; 1 cup boiling water

1

In a Suvie pan, stir together 1 tbsp olive oil, 2 garlic cloves, 1 chopped onion, ¼ tsp salt and ¼ tsp black pepper. Insert into top of Suvie and broil for 15 minutes, or until softened and fragrant.

2

Arrange acorn halves in a second Suvie pan, drizzle with 1 tbsp olive oil, and season with ¼ tsp salt and ½ ground black pepper.

3

Stir millet, 1 cup boiling water, and ½ oz dried porcini mushrooms into the onion mixture. Return pan to Suvie. Insert acorn squash into bottom of Suvie. Input settings and cook now or schedule.

4

Set Suvie Cook Settings - Bottom Zone: Roast 350°F for 45 minutes, Top Zone: Roast 350°F for 45 minutes

5

After the cook, remove pans from Suvie. Stir 2 tbsp pumpkin seeds, 2 tbsp dried cranberries, 2 tbsp crumbled feta cheese, and 2 tsp red wine vinegar into the millet mixture. Season to taste with salt and pepper. Divide mixture between both acorn halves and serve.

Feta and Cranberry Stuffed Acorn Squash

Ingredients

13 Ingredients

Instructions

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