![]() I normally can’t find squash or pumpkins like this in the fall so I was surprised to happen upon a big bin of them at a veggie store the other day. The flavours of this dish are very autumn-inspired, making this a great main for a vegetarian or vegan Thanksgiving or Christmas, but for whatever reason squash seems to be in season in Spain in the spring. The sauce is delicious and totally drinkable on its own! It also combines beautifully with the squash and spices, adding a sweet note that, as you know from squash with maple syrup, works so well together. I made a very simple sauce by blending dates with tahini and lemon juice. For this vegan stuffed squash recipe I decided to go for Moroccan-inspired flavours with couscous spiced with cinnamon, ginger and cumin. First you’ll need to roast the squash halves in the oven until they are soft and can be pierced with a fork. While the squash cooks, combine all filling ingredients together in a large mixing bowl. Then place cut side down on the parchment paper and bake in the oven for 35-40 minutes. Brunch the orange-yellow side of each squash half with olive oil and sprinkle with salt. To make any kind of vegan stuffed squash is really simple. Using a spoon, scoop out the seeds and loose insides. Stir in the cranberries, pecans, sage, maple syrup and parsley. Once wild rice is done cooking add in 2 cups of the vegetable broth and the quinoa. I’m not sure what kind of squash I have here as it wasn’t labelled at the veggie store but it was the perfect size to serve two and only cost a couple of bucks. Brush some oil on the squash (optional) and place face up on baking sheet. While acorn squash is probably the most common type you’ll see in vegan stuffed squash recipes, any kind of small squash or pumpkin will work great for this recipe. ![]() For a savory take on acorn squash, try this tomato and beef dish. When you’re looking for cheap yet complete vegan meals on a budget, stuffed vegetables are the way to go! Vegan stuffed peppers, stuffed tomatoes, stuffed zucchini and vegan stuffed squash are all simple enough to prepare for an average weeknight dinner yet impressive enough to serve to guests and for holidays. Baked Stuffed Acorn Squash with Beef and Tomatoes. ![]() An impressive and flavourful vegan or vegetarian main dish for just $1.70 a serving! Heat the oven to 400F and prepare the squash: Cut the squash in half and scrape out the seeds. Veggies: In large pan, heat oil on medium heat. Wild rice will take about the same time as the squash to cook, about 40-45 min. Hearty and flavourful roasted squash is filled to the brim with couscous and chickpeas tossed in a mix of delicious warming spices and topped off with a tasty tahini-date sauce. Rice: Cook your rice according to package directions. This vegan stuffed squash is a whole meal in just one dish. ![]()
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