Roasted Stuffed Winter Squash - Forks Over Knives

Ingredients

• 2 medium acorn squash
• ½ cup wild rice medley
• 1 cup low-sodium vegetable broth, plus more as needed
• ½ medium red onion, finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1½ teaspoons dried rosemary
• ½ cup finely chopped carrot
• ½ cup finely chopped red bell pepper
• ½ cup small broccoli florets
• ½ cup small cauliflower florets
• ¼ teaspoon freshly ground black pepper
• Sea salt
• 3 tablespoons pine nuts