Sweet And Savory Dijon Stuffed Squash

• 2 whole Acorn Squash, Sliced In Half With Seeds Removed
• 1/2 cups Walnuts, Ground Into A Coarse Flour
• 1/2 cups Chopped Walnuts
• 2 Tablespoons Dijon Mustard
• 3 cloves Garlic, Minced
• 2 Tablespoons Soy Sauce Or Tamari
• 1/3 cups Maple Syrup
• Sea Salt And Pepper, To Taste
• 1 teaspoon Oil
• 1 whole Medium Sweet Onion (or Regular Onion), Chopped
• 1 whole Zucchini, Chopped
• 1 whole Red Bell Pepper, Seeded And Chopped
• 1/4 cups Raisins

1. 1) Place the acorn squash halves face down in a baking dish filled with about 2 cups water (or until the the water reaches the squash 1/4 of the way up). Bake in a 425 degree F oven for 40 minutes, or until the squash has softened slightly.
2. 2) Mix the ground walnuts, chopped walnuts, mustard, garlic, soy sauce, syrup and salt and pepper together until a paste is formed. Set aside.
3. 3) Heat the oil in a large frying pan. Add all of the vegetables (onion, zucchini and bell pepper) and saute until they are softened (about 5 minutes). Mix the vegetables with the walnut mixture, along with the raisins. Once the squash has cooked slightly, remove from the oven, fill with the stuffing, and return to the 425 degree oven for an additional 20 minutes. Allow to stand for about 5 minutes, serve and enjoy!

acorn, walnuts, walnuts, dijon mustard, garlic, soy sauce, maple syrup, salt, oil, sweet onion, zucchini, red bell pepper, ubc

Taken from tastykitchen.com/recipes/sidedishes/sweet-and-savory-dijon-stuffed-squash/ (may not work)