Ingredients:-

• 4 acorn squash (cut into halves and deseeded)
• 3 cups cooked wild rice
• 1-2 cups of chopped mushrooms
• 1 can garbanzo beans
• 1/2 cup sugar free dried cranberries
• 1/2 cup sugar free dried mulberries
• 2 large diced white or yellow onions
• 4-5 celery stems finely chopped
• 1 bunch kale finely chopped
• 7-10 cloves of garlic finely chopped
• 1 tsp dry basil leaves
• 1 tsp Italian seasoning
• Chili flakes according to taste
• Salt to preference
• 2-3 tbsp pumpkin seeds

Process:-

• Pre-heat the oven to 350F
• Sprinkle salt and pepper on top of the acorn squash halves and bake for about 10-12 mins
• While the squash is baking prepare the filling
• In a pan saute finely chopped onion, garlic, celery, mushroom for 4-5 mins
• Then add cooked wild rice, berries, spices and cook for another 4-5 mins
• In the partially baked acorn squash stuff the filling, add the pumpkin seeds as topping and rebake again for another 10-15 mins. Bake till the squash is soft.
• Garnish it with Pomegranate.