![]() So the next time you pass by a beautiful bounty of squash, pick a few out, take them home and invite creative intuition into your kitchen. Heat 2 tbsps of oil in a pan on medium-high heat. Toast the pecans in a pan without fat, let cool and chop. ![]() Sprinkle the inside with sugar, salt and pepper and bake for 45 minutes until tender. ![]() Spinach fresh baby spinach or you can also use kale. Place the acorn squash on baking sheets, hollow side up and brush the inside with olive oil. Chickpeas canned low-sodium chickpeas, or use black beans or even kidney beans. Taste and add salt and pepper, if desired. Wild rice any will work or you can also use brown rice or quinoa. You can go with your favorite blend of flavors or try something completely new and exciting. In a large bowl, combine the cooked rice, sauted vegetables, pears, walnuts, and dried cranberries. The potential that a squash holds for recipes like this is endless. Roast it in the oven for 45 minutes and enjoy a healthy and delicious fall dish. Of course, I’m a foodie and my brain is always reeling with ideas for creations I can make in my kitchen but you have to admit, that. A vegan, gluten-free, and meatless alternative for acorn squash, this recipe stuffs it with wild rice, mushrooms, cranberries, and walnuts. I tend to get all swoony just looking at that picture. The thing I love about this recipe is that you can have the stuffed squash alone as a meal or you can pair it with a simple main dish like grilled pork chops or baked fish or really, any number of meats. I added kale and a cooked wild rice blend after the rest of the mix was nice and softened to make the stuffing complete.īy the time everything was finished, the squash was ready for stuffing. I went with a combination of onion, celery, garlic, portobello mushrooms, garlic, rosemary and sage. You could fill them with a brown sugar and apple stuffing or go with the savory mix like the one I’ve chosen for today’s recipe. Drain off any water remaining in the baking sheet. Bake squash in the preheated oven for 40 minutes. Fill the baking sheet with 1/2 inch of water. Place squash halves onto a baking sheet, cut-sides down. The wonderful thing about squash is the fact that you can go in so many directions with the flavor. Preheat the oven to 350 degrees F (175 degrees C). Place them shell side down in a baking dish and cook in a 400 degree F. You simply slice it in half, clean out the seeds (save those for a snack!) and bake them. 1 cup halved unsweetened, unsulfured dried cherries (see note below) 2 cups of grated apple (I prefer Gala or Envy) 3 cups of cooked wild rice 1 teaspoon. The acorn squash in particular is easy to prepare. Top that with some grains, a touch of leafy greens and some fresh seasonings and you’ve got a dish full of texture, flavor, color and aroma. Not only does the flesh of the squash offer nourishment with vitamins and minerals that are so good for you, the seeds hold some amazing oils full of omega fatty acids that are good for your heart, skin, joints and much more. When you cut a squash open, like this acorn variety here, you notice all the seeds that lie within. Ingredients 2 whole acorn squash sliced in half, cleaned and seeded 2 tbsp extra virgin olive oil 1 1/2 C cooked wild rice blend prepare 1/2 C dry per.
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