- 5 acorn squash, cut in half, seeds removed, bottom made flat
- 1 onion, chopped
- 2 carrots, diced
- 2 parsnip, diced
- 6 oz. shitake mushrooms, sliced
- 2 stalks celery, chopped
- ? t. Chinese Five Spice
- 1 zucchini, diced
- 1 yellow summer squash, diced
- 2 cups broccoli, small florets
- ? cauliflower, cut into florets
- 1 can cannelloni beans
- 1 Tbs. chopped sage
- 1 Tbs. minced garlic
- 1 Tbs. minced ginger
- ? cup nutritional yeast
- ? cup water
- 1 cup chopped assorted peppers
- 1 bunch asparagus, cut on the diagonal into 1? pieces
- Olive oil
- 1 Tb. tamari
- 1 Tbs. aji mirin
- ⅓ cup toasted slivered almonds
- 2 cups cooked Wild Rice
- ? cup chopped parsley
- Cut acorn squash in half lengthwise. Remove seeds and cut off bottom, so squash can sit flat.
- Brush with olive oil and sprinkle with mixed herbs. Lay face up in casserole pan. Pour a little water around the squash to help it cook, cover with aluminum foil and roast in 400 degree oven for 20 minutes. When soft, remove from oven and let cool.
- Meanwhile, saut? onions in olive oil till translucent. Add carrots, parsnips and celery, and cook another 5 minutes. Add the garlic, ginger and Chinese Five Spice. Then add broccoli and cauliflower. Cook for 5 more minutes and add the sage.
- Add the Aji Mirin, Tamari, Nutritional Yeast and water, and stir well.
- Add the peppers, shitake mushrooms, and asparagus.
- Add the zucchini and yellow summer squash and cook for 5 minutes.
- Add the cannelloni beans, almonds, and wild rice and combine.
- Add parsley
- Fill acorn squash with vegetable mixture.
- Bake at 375 for 20 minutes, covered.
- Remove from oven and serve immediately! Enjoy!
Step-By-Step Photo Instructions
Cut acorn squash in half lengthwise. Remove seeds and cut off bottom, so squash can sit flat. Brush with olive oil and sprinkle with mixed herbs. Lay face up in casserole pan. Pour a little water around the squash to help it cook, cover with aluminum foil and roast in 400 degree oven for 20 minutes. When soft, remove from oven and let cool.
Meanwhile, saut? onions in olive oil till translucent. Add carrots, parsnips and celery, and cook another 5 minutes. Add the garlic, ginger and Chinese Five Spice.
Then add broccoli and cauliflower. Cook for 5 more minutes and add the sage.
Add the Aji Mirin, Tamari, Nutritional Yeast and water, and stir well. Add the peppers, shitake mushrooms, and asparagus.
Add the zucchini and yellow summer squash and cook for 5 minutes.
Add the cannelloni beans, almonds, and wild rice and combine.
Add parsley. Fill acorn squash with vegetable mixture. Bake at 375 for 20 minutes, covered. Remove from oven and serve immediately! Enjoy!
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