Veggie Rice Acorn Squash.

(Prep + Cooking Time: 20 minutes | Servings: 4)
Ingredients:

3 ¾ cups. veggie stock

2 medium-sized, halved acorn squash

1/2 cup. quinoa

1/2 cup. vegan cheese

2 minced garlic cloves

1 tbsp. Earth Balance spread

1 cup. white rice

1 tsp. chopped rosemary

1 tsp. chopped thyme

1 tsp. chopped sage

1 cup. diced onion
Directions:

Turn your Instant Pot to “Sauté” and melt the Earth Balance. Add onion and salt, and cook for 2 minutes.

Toss in the garlic and cook for another minute or so. Add rice, quinoa, herbs, and pour in the broth. Stir.

Put your de-seeded squash halves with the cut-side UP in а steamer basket

Put the trivet in the cooker, and place the basket on top. Close and seal the lid.

Hit “Manual” and cook for 6 minutes on “High” pressure

When the timer beeps, carefully quick-release the pressure after hitting “Cancel”

Take out the steamer basket and drain any liquid that’s hanging around in the squash.

Add vegan cheese to the pot and stir. Wait 5 minutes or so for the stuffing to thicken

Fill the squash and sprinkle on some extra cheese. Serve!