WEEKLY RECIPE CLUB - STUFFED ACORN SQUASH

STUFFED ACORN SQUASH

 

PREHEAT OVEN TO 375

WHATS NEEDED:

Two acorn squash, ends cut off, seeds removed, and then cut in half to make four circles.

FILLING:

1 tablespoon of extra virgin olive oil

1 med onion

1 pepper any color

2 cloves of garlic

1 can of diced tomatoes

Dash of liquid smoke(optional)

1 tablespoon of chili powder

½ cup of vegan sausage crumbles (also optional)

½ cup of vegan cheese

2 cups of cooked brown rice(cook in veggie stock)

Heat olive oil in skillet and add onion cook for a few minutes then add pepper. Cook for another minute add garlic. Cook for another few minutes and add tomatoes, drained,  and sausage crumbles. Add chili powder, liquid smoke,  and cook until veggies are all tender. If dry add a little water. Add rice and cheese. Heat through.

Put the four rounds on parchment paper or greased foil. Fill the centers with filling. Bake covered with foil for 35-40 minutes. As you can see I did not cover these and the rice got a little crunchy, my only complaint from testers. Squash is done when you stick a fork or toothpick in the squash and it goes in with ease.

This dish was loved by even my child who likes nothing...bonus!!!!

Let me know what you think!

 

Take care of you,

Tina