Note: This recipe is a complete vegetarian recipe. As written, it is quite tart and more sugar can be added to taste.

2     acorn squash

¾      cup water

2     Tbl. butter

2       Tbl. maple syrup

8       oz Jonathan’s Organic Cranberries

¾      cup water

4     oz. Jonathan’s Organic Munchin’ Mix (lentil, pea and adzuki sprouts)

1       tsp cinnamon

1/8    tsp nutmeg

¼      cup brown sugar

1     cup brown rice, cooked

Preheat oven to 325 degrees F. Cut each squash in half, remove seeds, prick squash with a fork and add ½ Tbl. butter and ½  Tbl. maple syrup to each cavity. Pour ¾ cup water in pan, arrange squash and cover with foil. Bake for ¾ to 1 hour. Meanwhile bring cranberries and ¾ cup water to a boil in a sauce pan. Boil until skins pop. Add Munchin’ Mix, spices and brown sugar. Boil for 5 minutes. Turn off heat and let sit for 5 more minutes. Combine this mixture with rice and stuff the acorns. Return to oven, covered, for 20 minutes.

Can be served at once or cooled and heated the next day.                            Serves 2