Magic Mix Stuffed Squash with Cranberry Sauce

SERVES 4

INGREDIENTS:

SQUASH

• 2 small winter squash (about 2 pounds each), like kabocha, acorn squash, or pie pumpkins
• 1 Tbsp olive oil
• 1/4 tsp sea salt
• 1/4 tsp pepper

FILLING

• 2 cups MAGIC MIX
• 1/2 cup water
• 2 Tbsp olive oil, ghee, or grass-fed butter
• 1 leek or onion, finely chopped
• 1 cup celery, finely chopped
• 1 cup of onions, finely chopped
• 2 stalks celery, finely chopped
• 1 cup mushrooms, thinly sliced
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp each salt & pepper
• 1 cup veggie broth
• 1/4 cup fresh or frozen cranberries (optional)

MINDFUL PREPARATION

1. Preheat oven to 375°
2. Cut the squash in half and scoop out seeds. (Save these for a yummy toasted snack.)
3. Drizzle with oil, salt + pepper and bake for 30 minutes.
4. Combine MAGIC MIX with water and let sit for 5 mins. Break into small clumps & bake for 35-40 mins until crispy.
5. Sauté leeks or onions in butter or ghee over medium heat until softened.
6. Sprinkle with salt, turn to low and caramelize while you prep the rest of your veggies.
7. Add celery, mushrooms and herbs. Sauté 5-10 more minutes.
8. Combined sautéed veggies with MAGIC MIX crispies and add cranberries.
9. Fill squash halves with the mixture of filling and bake for another 10-15 mins.