Hi Everyone,
Here is a delicious vegan dish that’s not only healthy but beautiful to look at. The acorn squash serves as an edible bowl for your vegetables. No dishware needed! You can always switch up the ingredients that you use to stuff the squash, whatever you have in your fridge will work. Give it a try and tell me what you think, enjoy!
- 2 acorn squash, cut in half, seeds removed,
- 1 onion, cut into slivers
- 6 carrots, assorted colors, cut into chunks
- 6 oz. baby bello mushrooms, sliced
- 2 cups broccoli, small florets
- 1 Tbs. minced garlic
- 1 Tbs. minced ginger
- ? bunch asparagus, cut into 1? pieces
- Olive oil
- 1 Tb. tamari
- 1 Tbs. aji mirin
- 2 Tbs chopped parsley
- ? t. cinnamon
- ? t. salt
- ? t. Thyme
- ⅛ t. allspice
- Cut acorn squash in half lengthwise. Remove seeds and cut off bottom, so squash can sit flat.
- Brush with olive oil. Lay face down in casserole pan. Roast in 400 degree oven for 20-30 minutes. When soft, remove from oven.
- Meanwhile, saut? onions in olive oil till translucent. Add carrots, and cook another 5 minutes. Add the garlic and ginger. Then add broccoli and mushrooms. Cook for 5 more minutes.
- Add the Aji Mirin, Tamari, and spices.
- Add the asparagus.
- Add parsley
- Fill acorn squash with vegetable mixture.
- Bake at 375 for 15 minutes, covered.
- Remove from oven and serve immediately! Enjoy!
Step-By-Step Instruction
Cut acorn squash in half lengthwise. Remove seeds and cut off bottom, so squash can sit flat. Brush with olive oil. Lay face down in casserole pan. Roast in 400 degree oven for 20-30 minutes. When soft, remove from oven.
Meanwhile, saut? onions in olive oil till translucent. Add carrots, and cook another 5 minutes. Add the garlic and ginger. Then add broccoli and mushrooms. Cook for 5 more minutes. Add the Aji Mirin, Tamari, and spices. Add the asparagus. Add parsley.
Fill acorn squash with vegetable mixture. Bake at 375 for 15 minutes, covered. Remove from oven and serve immediately! Enjoy!
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