INGREDIENTS
3
acorn squashes
1 serving
olive oil
1 tsp
thyme
1 serving
sea salt
1 cup
rice
1 tbsp
olive oil or
1 medium
bell pepper
1 small
onion
2 cloves
garlic
2 cups
mushrooms
2 large handfuls
baby spinach
15 ozs
cannellini beans
1 tsp
thyme
1 tsp
pepper flakes
1 serving
sea salt and cracked pepper