2 large acorn squash- cut in half and seeds scooped out
3 cups cooked rice
2 cups broccoli spears-cooked
1-15.5 ounce can red beans-drained
1 clove garlic-minced
2 cups almond milk
1 teaspoon five spice
1 teaspoon salt
1 teaspoon Pepper
2 tablespoon olive oil
Preheat oven to 375 degrees.
Place all ingredients besides squash into a medium size bowl and mix.
Place cut squash onto lined cookie sheet, cut side up. Stuff each squash evenly with prepared stuffing; pour remaining liquid evenly into each stuffed squash. Brush the top of edges of each stuffed squash with olive oil. Place in preheated oven and cook for 1 hour or until squash is tender.
Take out of oven. Serve and enjoy!