Roasted Acorn Squash Stuffed with spicy Biryani (Veg/vegan) Recipe

While the squash roasts, spray a large skillet with PAM and add 1 tablespoon vegetable oil, setting it over medium heat. Add the cashew nuts and sauté them until they're fragrant and slightly darkened.

Next, add the onions and peppers, sprinkle with coarse pepper, and sauté until they soften, about 5 to 7 minutes. They should be soft but not browned.

Once the rice is toasted, add 1 cup of water and a pinch of saffron. Cover the skillet and cook on medium-low heat for about 15 minutes. You want the rice to be cooked through but not mushy, so try not to mix it around too much.

Once the rice is cooked, add the cubed squash, tossing gently. Be careful not to break up the squash too much, keeping it in distinct pieces rather than mashing it into the rice.