Acorn Squash and Walnut Bake

Recipe by Liqin Cao

Ingredients

• 1 medium size acorn squash

Sttuffing for each half of the acorn squash:

• 1 teaspoon olive oil
• 1/8 teaspoon thyme
• 1/8 cup walnuts
• 1 tablespoon pine nuts
• 1/8 cup frozen peas
• 1/8 cup frozen corn
• 1 tablespoon sun-dried tomatoes
• pinch of coarse sea salt

Directions

1. Preheat the oven to 375°F.
2. Cut acorn squash in half and scoop out seeds.
3. Drizzle the inside flesh with olive oil.
4. Spread thyme evenly with a spoon and sprinkle in coarse sea salt
5. Pack in walnuts, pine nuts, peas and corn
6. Top with sun-dried tomatoes
7. Wrap in tin foil with flesh side up and place on a foil lined sheet and bake until squash is soft (about 60-75 minutes).
8. Season with salt, pepper or add vegan cheese on top.