![]() I also want to give a huge shout out to my friend Heather, the creator of Spiceologist, who has teamed up with Sabra and shared with me a block of her gorgeous spices! Not only does this block look gorgeous, the spices smell incredible! I've used a few spices in my regular cooking already, and for this recipe I used Heather's zaatar. Make sure to check out Sabra's special website for their salsa line where you can find videos of farmers singing to tomatoes, coupons, sweepstakes and recipes. You can read all about my awesome trip to Bakersfield sponsored by Sabra and the first two recipes I created: Sabra Salsa Burger with Peaches, Avocado & Sriracha Mayo and Sweet & Spicy Shrimp with Sabra's Mango Peach Salsa, Pineapples and Scallions Over Orzo. This is a third recipe I've created for Sabra using their line of salsa products. One of the recipes I made was this Twice Baked Acorn Squash with Roasted Garlic Sabra Salsa. I also went to see Gone Girl, which I highly recommend, and of course cooked a couple of things. Vegan MoFo #3: More Great Good Dairy-Free Desserts.Fall is finally here! I spent the weekend in pajamas catching up with my TV shows, wishing I had a fireplace, or a warm body close by, finally unpacking from my trip to Seattle and doing 3 loads of laundry.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. Spread butter and sprinkling of salt and nutmeg on the inside of the squash. Place cut sides up in deep baking dish or roasting pan. Remove seeds and pulp with a metal spoon, but do not peel. Stir in peas when the mushrooms are nearly done, just long enough to thaw them. Wash squash, carefully cut into halves from tip to stem. Add mushrooms and saute for an additional 5 minutes, stirring occasionally, until the mushrooms are lightly browned. Place each half in a baking pan, cut side up. Add leeks, garlic, and thyme and saute for 4-5 minutes. Instructions Cut the acorn squash in half, lengthwise from stem to end. 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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