If you are thinking ahead to the Holidays, and planning what you might want to cook for vegan/veggie guests, you might want to consider a dish that is not only hearty and delicious, but that also makes for a beautiful table centerpiece.
I’m obsessed with squash at this time of year because they come in so many gorgeous shapes and sizes. I took off to my local farmers market and found a great choice at the Underwood Family Farms stall. After much deliberation, I chose a medium sized acorn squash for my dish. The other ingredient that makes this dish super-special is the Wildwood Sproutofu Meatless Crumbles. These crumbles are simply genius for a vegetarian cook because they add protein, texture and taste to so many dishes.
The thing that is so great about my stuffed squash recipe, is that it’s very easy and inexpensive to prepare. Maybe have a try-out for a family dinner, and if everyone approves, you know you’ve got a good one under your belt for the Holidays.
STUFFED ACORN SQUASH
INGREDIENTS:
- 1 medium/large acorn squash (with stalk attached)
- 3 tbsp olive oil
- 1 medium yellow onion, minced
- 1 leek, finely chopped
- 1 stick celery, finely chopped
- 2 garlic cloves, minced
- 1 cup brown mushrooms, sliced
- 1 pack of Wildwood Sproutofu
- 1cup wholewheat breadcrumbs (I make my own from ends of loaves and freeze them).
- 1 1/2 cups Kidney Beans
- A handful of fresh parsley
DIRECTIONS:
- Pre-heat oven to 325 degrees F
- Wash your squash and set it in a deep baking tin. Add a couple of cups of water, so that you have about 1/2 inch of water in the bottom of the pan. Cover with aluminum foil and place in the oven for 45 minutes. This will soften the squash enough for you to be able to cut into it easily. If it still doesn’t feel soft enough, place in oven for an additional 12-20 minutes.
- Cut out a “lid” out of the top of the squash and set it aside.
- Using a metal spoon, remove the seeds. Once all the seeds are removed, use the spoon to dig out as much of the flesh as you can. Set it aside. (Don’t worry about getting every bit of flesh out because it’s tricky. You only need to have about a cup (maybe 2 cups if your squash is huge.)
- Heat the oil in a large skillet and add the onion, leeks and celery. Fry until softened. Add the garlic and fry for another minute. Add the mushrooms and continue to fry on a medium heat for 2-3 minutes. Stir in the tofu crumbles, breadcrumbs and Kidney Beans. Add the squash and gently stir in (taking care not to stir into a mush!). Season well with sea salt and pepper.
- Spoon the mixture into your hollowed-out squash. Place the lid on top. Turn up your oven to 375 degrees F and bake for 40 minutes.
- Serve with either a crunchy green salad, or steamed greens.
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