How to Make Vegan Stuffed Squash

Healthy, tasty and ethically pleasing, Vegan Stuffed Squash is a hearty meal that is good especially in the winter. Try it as a turkey replacement at Thanksgiving dinner. You might win over some carnivores in the process. This recipe serves two.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 Medium Acorn Squash
• 1 Cup Rice
• 1 ½ Cups Vegetable Broth
• 1 Cup Portabella Mushrooms, chopped into small pieces (‘Baby Bellas’ are the easiest, but cut portabella work just as well)
• 1 Cup Red Bell Pepper, chopped into small pieces
• 1 Cup Green Pepper, chopped into small pieces
• ½ Cup Red Onion, chopped into small pieces
• ½ Cup Crushed Almonds or Cashews
• 2 Cloves Garlic
• 2 Tsp. Margarine
• 2 Tbsp. Maple Syrup
• Olive Oil
• Salt and Pepper to taste
• ½ tsp Rosemary
• ½ tsp Oregano
• 1 Medium Pot
• 1 Medium Frying Pan
• Aluminum Foil

1. Heat the oven to 350 degrees F. (Let heat while cooking rice and preparing the squash.)

2. Bring 1 ½ cups of vegetable broth to a boil. Add 1 cup rice and reduce to low heat and simmer for 20 to 25 minutes with the lid on.

3. Cut the top off the acorn squash, similar to the way you’d cut the top off a pumpkin (so that it still sits on the rim of the squash.) Clean the inside and outside of the acorn squash, then score the inside to help absorption. Add 1 tsp. margarine and 1 tbsp. maple inside the squash, replace the top and wrap in aluminum foil (this will help to cook the squash quicker and keep it moist.) When the oven reaches 350 degrees F, bake squash for about 15 minutes (check the flesh of the squash periodically. Remember that it will cook for another 5 to 7 minutes with the rice.)

4. Pour a small amount of olive oil into a medium frying pan over medium heat.

5. Add the peppers, onions and garlic. Cook for 7 to 10 minutes, stirring occasionally.

6. Add the portabella mushrooms, rosemary and oregano. Cook for another 3 to 4 minutes, stirring occasionally.

7. KEEP WATCH OVER THE RICE AND SQUASH WHILE PREPARING THE VEGETABLES FOR THE FILLING.

8. Add the almonds or cashews to the vegetables, cook for 5 minutes. Add salt and pepper to taste.

9. By now the rice and squash should be done, or almost done. In the pot, mix the vegetables and the rice. Taste to make sure the spices are to your liking.

10. Check inside the squash. The margarine and syrup should have absorbed, but if not simply dump out the remainder.

11. Scoop the filling into the squash, then replace the top, wrap in aluminum foil again and cook for 5 to 7 minutes.

12. Let squash cool for a few minutes, then serve with a side of fresh bread or salad, top on or off.

Tips & Warnings

• Try couscous in the place of the rice.
• For a nice presentation, put the squash in the middle of the plate and arrange a salad (green salad with raspberry walnut vinaigrette is especially delicious) around the squash. A few small pieces of baguette radiating from the squash looks nice also.