Our Hemp & Greens burger, cubbed and baked, adds a great crouton-like texture to this earthy, delicious stuffing. It's a wonderful, convenient side dish for your next gathering!
1 package Hilary's Eat Well Hemp & Greens Burgers (cubed)
1 acorn squash (halved)
2 Tbsp olive oil
1⁄2 cup Lotus Foods Forbidden Black Rice
1 cup Water
1⁄2 cup Celery (chopped)
1 cup Onion (chopped)
1⁄2 cup apple (chopped)
1⁄2 cup dried cranberries
Instructions: Heat oven to 375 degrees.
Cut two frozen Hemp & Greens Burgers into small ½” cubes. Place on one side of a large baking sheet.
Wash the outside of the acorn squash. Cut the squash in half lengthwise- from stem to bottom. Scoop out the seeds. Spread two tablespoons of the oil on the other half of the baking sheet. Place the squash cut side down in the oil. Bake the squash until is it tender and the burger cubes until they are crispy, about 30-45 minutes. Cool.
Place the rice and the water in a small saucepan. Bring to a boil, stir well, reduce the heat, cover, and simmer for 30 minutes. Remove from the heat and allow to rest for 5 minutes. Remove the lid and lift the rice from the bottom to fluff. Cool, uncovered.
In a medium pan, saute the onion and celery in the remaining olive oil, stirring frequently, for 10 minutes. Add the chopped apple and continue the saute for another 5 minutes. Move this mixture into a medium bowl. Add the cooked rice. Stir well. Carefully fold in the baked Hemp & Greens cubes and the cranberries. Fill the centers of the baked squash with the stuffing. Heat in the oven for 10 minutes before serving.
To alter the serving size to prepare the perfect amount for your meal, visit our website!