Stuffed Acorn Squash

I have a bunch of acorn squash from my CSA (Community Supported Agriculture) For Thanksgiving I'm going to be making a big casserole dish of these! Pretty easy to prepare and I think they taste better as they cool and become closer to room temps. This makes your planning easy if you have an oven full of stuff cooking.

Years back I used to make two Thanksgiving dinners to make the whole family happy. No more of that going on here. All plant-based stuff now. 

I hope you enjoy and have a great Holiday!

PREHEAT OVER TO 375

 

WHAT'S 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 the 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 without juice and sausage crumbles. Add chili powder and 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 for 35-40 minutes. Check if done by poking squash with a fork. Should go in with ease.

Please Like, share, and comment.

Xo,

Tina

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