One-pot meals: Save time on clean-up with our collection of one-pot recipes, designed to deliver maximum flavor with minimal effort. Here you will find hundreds of easy and delicious recipes that your friends and family will love.Įasy weeknight dinners: Find quick, delicious meal ideas that can be prepared after a busy day at work or school, without sacrificing taste or quality. I am so glad that you stopped by! My name is Sue and I am the creator, cook, photographer and writer behind this blog. Bake for 20 minutes more to heat through. Return the squash to a clean baking sheet. Mix well with a rubber spatula, making the squash as smooth as possible.ĭivide the mixture evenly between the 4 squash shells. Leave about ¼ inch of thickness in the shell so it remains sturdy.Īdd the peppers and onions to the squash along with the brown sugar and parmesan cheese. Scoop the cooked squash from the shells carefully so you do not pierce them. You want them to be soft but not browned. Add the onion to the pan and cook for an additional 2 minutes. Add the green bell pepper and red bell pepper to the pan and cook for 3 minutes, stirring occasionally. In a small skillet, melt the butter over medium low heat. Bake for about 45 minutes until the squash is cooked through and soft. Place the squash halves cut side down onto the baking sheet. Vegan MoFo #3: More Great Good Dairy-Free Desserts.Line a baking sheet with foil and either spray with baking spray or spread with a little vegetable oil.Vegan MoFo #4 - Hunting and Jennifer's Mushroom Gravy.Vegan MoFo #5: Green Protein Smoothie and Oral Sur.Vegan MoFo #6: Week 1 Wrap Up & Things I'd Rather.Amazing Homemade Vegan Bacon, easy! soy-free! glut.Vegan MoFo #11: The Vegan Cookie Connoisseur.Vegan MoFo #12: Karyn's Cooked and Scottie Pippen.Vegan MoFo #13: Twice Baked Acorn Squash. Vegan MoFo #14: Red Lentil-Cauliflower Curry.Vegan MoFo #15: Homemade "Beef" and Sweet Potato T.Vegan MoFo #16: My First Vegan Thanksgiving.Vegan MoFo #18: Road Trip Snacks and Chickpea "Egg.Stuff the squash skins with mixture and bake at 350 degrees for 15-20 minutes, until hot. Pour squash mixture into the pan with the rice mixture, and add parsley. Puree flesh in food processor or mash by hand, along with non-dairy milk, lemon juice, nutritional yeast, mustard, onion powder, paprika, and salt, until smooth. Scoop out squash flesh leaving about 1/4" in the skin to hold the structure, reserve skins. Stir in peas when the mushrooms are nearly done, just long enough to thaw them. Add mushrooms and saute for an additional 5 minutes, stirring occasionally, until the mushrooms are lightly browned. Add leeks, garlic, and thyme and saute for 4-5 minutes. Heat 1/2 tbsp olive oil in a large skillet. Set aside to cool for at least 10 minutes. Bake for 20-25 minutes, or until the flesh is very tender. Place squash halves face down in casserole dish in 1/2" of water. While the rice is simmering, prepare the squash. Prepare rice according to package directions. For me, that was wild rice, cremini mushrooms, leeks, and peas - a real savory squash treat!ġ large acorn squash, sliced in half top to bottom, seeds removedĢ leeks, white and light green parts, slicedġ tbsp fresh thyme leaves (or 1/2 tbsp dried) I encourage you to try out this method with your favorite squash stuffing. If you are without a food processor, never fear, you can easily mash up the squash by hand. I pureed the squash flesh which eliminated any stringy bits that usually gross me out, and into the food processor went some additional flavoring to spice up the bland taste that normally bores me. This method worked perfectly and took away all of my reasons that I normally dislike acorn squash. Baked first, then the flesh is scooped out and mashed up with the stuffing, before being packed back into the skin and baked once more. I had all but given up on this popular winter squash, and then I found a method for twice baked acorn squash. The most popular way to prepare this squash is to stuff it with sweet or savory fillings, but for me the stuffing never seems to flavor (read: cover up) the squash enough. There has been kabocha, delicata, pumpkin, and butternut squash, now it is time for some acorn squash!Īdmittedly, the flavor and texture of acorn squash is my least favorite of all winter squashes. I am starting to notice a recurring ingredient in my Vegan MoFo posts: winter squash.
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