1. {
“title”: “Stuffed Acorn Squash with Rice and Herbs”,
“summary”: “Cozy roasted acorn squash halves filled with herby rice, mushrooms, nuts, and cranberries—simple, colorful, and perfect for a wholesome fall dinner.”,
“yields”: “4 servings”,
“prep_time”: “15 minutes”,
“cook_time”: “55 minutes”,
“total_time”: “1 hour 10 minutes”,
“ingredients”: [
“2 medium acorn squash, halved and seeded”,
“3 tbsp olive oil or butter, divided”,
“1 tsp kosher salt, plus more to taste”,
“1/2 tsp ground black pepper”,
“1 cup uncooked rice (wild, brown, or basmati)”,
“2 1/4 cups vegetable broth or water”,
“1 small yellow onion, diced”,
“2 garlic cloves, minced”,
“1 cup mushrooms, chopped”,
“1/3 cup dried cranberries”,
“1/4 cup chopped walnuts or pecans”,
“2 tbsp chopped fresh herbs (parsley, thyme, sage, or rosemary)”,
“1/4 cup shredded Parmesan, Gruyère, or vegan cheese (optional)”
],
“instructions”: [
“Preheat oven to 400°F (200°C). Brush cut sides of squash with 1 tbsp oil, season with salt and pepper, and place cut-side down on a lined sheet pan.”,
“Roast squash 30–40 minutes until the flesh is fork-tender but holds its shape.”,
“Meanwhile, rinse rice, then cook with broth or water per package directions until tender; fluff and set aside.”,
“Heat remaining oil or butter in a saucepan over medium heat. Sauté onion and garlic 2–3 minutes until softened.”,
“Add mushrooms and cook 5–6 minutes until browned and moisture evaporates.”,
“Stir in cranberries, nuts