Low Carb Stuffed Acorn Squash

• 45 g Parmesan cheese, in pieces
• 15 g fresh parsley leaves, plus extra to garnish or 15 g celery leaves, plus extra to garnish

Acorn Squash

• 1 acorn squash
• avocado oil, to rub
  or unsalted butter, melted, to rub
• salt, to season
• ground black pepper, to season

Filling

• 115 g cauliflower florets, small stems removed
• 60 g yellow onion, cut into pieces
• 30 g celery, cut into pieces (2.5 cm/1 in.)
• 15 g walnut halves, shelled
  or 15 g pecan nut halves, raw
• 30 g avocado oil
• ¼ tsp salt
• 1 pinch ground black pepper
• 140 g cremini mushrooms, fresh, destemmed and quartered
• 30 g dried cranberries, unsweetened (optional)
• 1 ½ tsp tamari sauce
• 1 ½ tsp apple cider vinegar
• 1135 g water