Vegan Stuffed Acorn Squash with Creamy Tahini Sauce Recipe - Forks Over Knives

Ingredients

• 1 cup dry brown rice
• 2 acorn squash or similar-size kabocha squash
• ¼ cup tahini
• 4 tablespoons lemon juice
• 2 teaspoons pure maple syrup
• A pinch + ½ teaspoon sea salt
• 1 large red onion, chopped
• 2 celery stalks, thinly sliced
• 1 large carrot, finely diced
• 5 cloves garlic, minced
• 1 tablespoon finely chopped fresh sage or ¾ teaspoon dried sage, crushed
• 2 teaspoons finely chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
• ¼ teaspoon crushed red pepper
• Pinch freshly ground black pepper
• ½ of a Granny Smith apple (peeled, if desired), finely chopped
• ⅓ cup finely chopped dried cranberries
• ¼ cup chopped pecans
• Optional garnishes: chopped pecans, crushed red pepper, and/or chopped fresh rosemary