Ingredients

1 acorn squash

1/2 tbsp olive oil

1/2 cup onion, chopped

2 garlic cloves, minced

1/4 tsp cumin seeds

1 zucchini, chopped

1/4 tsp each of rosemary, thyme, oregano, marjoram, and black pepper

1/2 tsp salt

1/3 cup mixed grains (I used Three Grains Blend of rice, barley, and spelt from Trader Joe’s)

1 cup water

1 tbsp parsley, chopped

1 scallion, sliced thin

2 tbsp walnuts, chopped

1 tbsp craisins

Directions

1.  Wash the acorn squash and cut it in half.  Remove the seeds.  Place it face down on a baking tray and bake it at 375 F for 30 mins.

2.  While the acorn squash is baking, heat the olive oil in a small saucepan on med-high heat.  Add the cumin seeds and fry for 1 min.  Add the onions and garlic and saute for 5 mins.  Add the zucchini, salt, and spices and cook for 5 mins.  Add the mixed grains and water and bring to a boil.  Turn the heat down to med and simmer until the water is gone- stir occasionally so it doesn't stick.  Once the water is gone, add the parsley, scallions, walnuts, and craisins and mix well.

3.  After the acorn squash has cooled slightly, remove any strands and discard.  Gently scoop about 1/3 cup of pulp from the thicker portion, leaving enough pulp all the way around (1/2-1 inch).  Mix the pulp into the grain mix.

4.  Take about half of the mixed grains mix and stuff one half of the acorn. It's okay if it overflows from the top a little, just pack it in as tightly as possible.  Do the same with the second half.

5.  Wrap both halves individually in foil and bake face up at 375 F for 30 mins.  Serve hot!