Vegetable Stuffed Acorn Squash
|Acorn squash||2 Medium|
|Brussels sprouts||2 Cup (32 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Grated carrots||1⁄2 Cup (8 tbs)|
|Squash pulp||1 Medium|
|Walnuts||1⁄2 Cup (8 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs)|
|Fresh parsley||1⁄4 Cup (4 tbs), chopped|
|Ground sage||1 Teaspoon|
|Croutons||2 Cup (32 tbs)|
|Water/Vegetable broth||1⁄2 Cup (8 tbs)|
|Rice milk/Almond milk||2 Cup (32 tbs)|
|Whole wheat/Brown rice, soy flour||3 Tablespoon|
|Nutritional yeast||1⁄2 Cup (8 tbs)|
|Vegetable spread||2 Tablespoon (Non Hydrogenated Vegetable Spread)|
For the Stuffed Squash:
Preheat the oven to 350 degrees.
Cut the squash in half, remove the seeds and some of the pulp to make room for stuffing. Discard the seeds; save the pulp.
In a large pan over medium-high heat, cook the onions, celery and carrots in oil for a few minutes. Add the nuts, parsley, herbs and the squash pulp and cook for a few minutes. Stir in the croutons and then add the water. The stuffing should be moist. Stuff each half of squash with equal parts of the stuffing. Bake for 45 minutes, or until the squash is soft.
For the Brussels Sprouts:
Rinse Brussels sprouts, remove any brown leaves and trim ends. Cut a cross-hatch in the end of each sprout. Place in a steaming basket in a heavy pot or wok, cover and steam for 5-7 minutes, or until soft.
For the "Cheese" Sauce:
Put the flour into a glass or measuring cup. With a fork or whisk ready, pour in 1/2 cup of the rice or almond milk. Whisk until there are no lumps. Heat the rest of the liquid in a sauce pan. Add the yeast and dissolve. Add the paprika and turmeric and then whisk in the flour mixture. Bring to a boil, lower the heat and simmer for 30 seconds. If the sauce is too thick, add a little more rice or almond milk. Turn off the heat and stir in vegetable spread before serving.