Harvest-Stuffed Acorn Squash with LIVIVA Shirataki Rice & Maple Tahini
Drizzle - by Cece P.

Ingredients:

For the Roasted Squash:

2 acorn squash, halved and deseeded
2 tbsp olive oil
Salt and pepper, to taste

For the Shirataki Instant Rice Stuffing:

1 pack LIVIVA brand Shirataki Instant Rice (120g)
1/2 cup or 4 fluid oz of vegetable broth or water
2 tbsp olive oil
½ small onion, finely chopped
1 clove garlic, minced
1 stalks celery, finely chopped
½ green apple, chopped
¼ cup walnuts, chopped
2 tbsp dried cranberries (Craisins)
2 tbsp pepitas (pumpkin seeds)
½ tsp fresh thyme, chopped
½ tsp fresh rosemary, chopped
½ tsp fresh sage, chopped
½ tsp fresh oregano, chopped
Salt and pepper, to taste

For the Maple Tahini Drizzle:

¼ cup tahini
1 ½ tbsp pure maple syrup
1 tbsp apple cider vinegar
Juice of ½ small lemon
coarse sea salt
ground black pepper
3-4 tbsp warm water (adjust for consistency)

Instructions:

1. Roast the Squash:
- Preheat the oven to 400°F (200°C).
- Brush the acorn squash halves with olive oil and season with salt and
pepper.
- Place cut-side down on a baking sheet and roast for 30 minutes, until
the flesh is tender and easily pierced with a fork.
2. Prepare the Shirataki Rice:
- In a medium saucepan, bring the vegetable broth (or water) to a boil.
- Add the rinsed shirataki rice to the boiling broth, reduce the heat, and
simmer uncovered for 4-5 minutes, stirring occasionally.
3. Prepare the Shirataki Rice Stuffing:
- In a large skillet, heat 2 tbsp olive oil over medium heat. Add the
chopped onion, celery, and garlic, sautéing for 5-7 minutes until
softened.
- Stir in the chopped green apple and walnuts. Cook for another 3-4
minutes.
- Add the prepared shirataki rice to the skillet, along with the cranberries,
pepitas, and fresh garden herbs (thyme, rosemary, sage, oregano).
- Stir well, seasoning with salt and pepper to taste. Cook for an additional
2-3 minutes to ensure the rice absorbs the flavours from the other
ingredients.
4. Stuff the Squash:
- Once the acorn squash is roasted, flip them over and fill each half
generously with the shirataki rice mixture.
- Return the stuffed squash to the oven for an additional 10 minutes to
allow the flavours to meld.
5. Prepare the Maple Tahini Drizzle:
- In a small bowl, whisk together the tahini, maple syrup, apple cider
vinegar, and lemon juice until smooth.
- Slowly add warm water, one tablespoon at a time, whisking until the
drizzle reaches your desired consistency.
- Season with salt and pepper to taste.
6. Serve:
- Drizzle the maple tahini sauce over the stuffed acorn squash just before
serving. Enjoy!
This dish turns a light rice into a savoury, autumn-inspired filling.