INGREDIENTS
2 media
acorn squash
1/2 cup
rice
1 cup
vegetable broth
1/2 medium
red onion
1 tsp
garlic powder
1 tsp
ground ginger
1 1/2 tsp
dried rosemary
1/2 cup
carrot
1/2 cup
red bell pepper
1/2 cup
broccoli florets
1/2 cup
cauliflower florets
1/4 tsp
black pepper
1 serving
sea salt
3 tbsp
pine nuts