This meatless dish is easy to make and is satisfying. We served with sauteed spinach.

2 acorn squash, cut in half and cleaned of innards
1 tsp garlic, minced
1/2 C red onion, diced
1 grannie smith apple, diced
10 mushrooms, diced
1 tablespoon Awesome Antler Rub             Shredded Parmesan cheese
1/4 tsp olive oil

  1. Preheat oven to 450. Brush the cut side of the squashes with the olive oil. Place cut-side down on a baking sheet lined with foil or parchment paper. Bake for 25 minutes.
  2. Meanwhile, in a large skillet, heat the garlic with 2 Tbs of water. Add the onion, apples and mushrooms. Saute for 7-10 minutes, or until the veggies soften. Stir in the seasoning.
  3. I transferred the squashes to a baking dish which made it easier to stuff them without them falling over. Stuff with the apple-mushroom mixture and top with Parmesan cheese.
  4. Bake for another 10 minutes and enjoy!