Sunday, 25 October 2015

Stuffed Acorn Squash

My friend saw this video on FB and thought I would like to veganize it. Great for the cold harvest months!

Stuffed Acorn Squash
Serves 4


2 acorn squash, ends cut off, cut in half and seeds/pulp removed
1 onion, chopped
2 celery stalks, chopped
1 tsp salt
1 tsp pepper
1 tsp rosemary
3 garlic cloves, crushed
1/2 pound vegan beef crumbles or chopped mushrooms (or both!!!)
1 apple, chopped
1 cup GF breadcrumbs
1/2 cup vegan Parmesan (or vegan cheese or your choice)
1/4 cup marinara sauce (optional)
Olive oil


Preheat oven to 200C/400F.
Place squash large hole up on a baking tray lined with foil and drizzle  over some olive oil, salt and pepper and bake for 40 minutes.
Meanwhile in a pan fry 2 Tbls olive oil, onions, celery, garlic and seasonings on a low/medium heat until vegetables are soft/transparent.
Add  vegan ground beef/mushrooms until cooked through.
Add in chopped apple and stir until heated through.
Add in marinara sauce if using and stir through.
Add in breadcrumbs and vegan cheese and stir till mixed well and heated through.
Spoon even amounts into your squash halves and sprinkle with some extra vegan cheese.
Bake for another 20 minutes on 200C/400F.

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