Stuffed Acorn Squash
Serves: 4
  • ½ Tbs. vegetable broth
  • 1 cup chopped onions
  • 2 cloves garlic
  • 2 celery stalks, diced
  • 2 medium carrots, diced
  • 1 tsp. fresh thyme leaves
  • 1 tsp. minced fresh sage
  • 1 tsp. minced fresh oregano
  • 1.5 tsp. raw apple cider vinegar
  • 1 cup gluten-free bread crumbs (keep reading for the recipe for those!)
  • Freshly ground black pepper, to taste
  • Bread crumbs:
  • 8-12 slices gluten-free and/or sprouted bread (for millet bread, go with about 8 slices; for brown rice bread, stick with 12)
  • ¼ tsp. garlic powder
  • High-quality sea salt, to taste
  • Pinch of dried oregano
  1. Heat the vegetable broth in a sauté pan, then add the onions and cook for a few minutes until they become translucent. Add the garlic and then cook for another minute, then add the celery and carrots in. Sauté until they’re soft, add the herbs, then the raw apple cider vinegar.
  2. Add the bread crumbs and stir for 2 minutes. Stir in sea salt and black pepper, and adjust seasonings to taste. Remove the mixture from the heat.
  3. For the bread crumbs:
  4. Preheat your oven to 375 degrees and bake the bread on a baking sheet for 5-6 minutes. Turn the slices over and bake it for another 5-6 minutes. Remove from the oven and let them cool for at least 30 minutes.
  5. Cut the slices into quarters and add them to the food processor with the garlic powder, sea salt, and oregano until you have fairly fine crumbs.
Recipe by Solluna by Kimberly Snyder at