Vegetarian Stuffed Acorn Squash

I’ve made a non-vegetarian version of acorn squash but wanted to try my hand at a non-meat version. I’m so happy with how this came out and excited to share! Let me know what you think!

Ingredients:

• 1 onion, chopped
• 8oz. mushroom, chopped
• 1 Tbsp garlic powder
• 1 Tbsp onion powdder
• 1 Tbsp salt
• 1 Tbsp pepper
• 1 Tbsp parsley
• 1 Tbsp basil
• 2 tsp red pepper flakes
• 2 tsp paprika
• 1/4 tsp thyme
• 1/4 tsp dill seed
• 1/4 tsp oregano
• 1/2 tsp brown sugar
• 2 acorn squash
• 3 Tbsp butter
• 1 Tbsp avocado oil
• 1 apple, chopped
• 2 cans cannellini beans
• 1 tsp sage
• 1 egg, whisked

Directions:

• Preheat oven to 350*
• Cut squash in half and scoop out seeds
• Drizzle with avocado oil and sprinkle a pinch of salt and pepper on insides
• Place cut side down on cookie sheet and bake for 25 minutes
• Make seasoning: combine all spices except for sage and stir together
• Chop onion and mushroom, cook down in melted butter for 8-10 minutes
• Drain and rinse cannellini beans and add to the skillet, stir on medium heat for 5 minutes
• Stir in 4.5 tsp of seasoning mixture, add more butter if desired
• Pull squash out of the oven, add chopped apple to the skillet and stir for two minutes, add sage and stir
• Remove from heat and stir in whisked egg
• Scoop into squash halves and bake for an additional 18 minutes