Vegan Creamy Stuffed Acron Squash
It looks like a piece of art, tastes like comfort food, and still delivers the nutrients you’re looking for in a healthy meal.
Servings Prep Time
2people 45minutes
Cook Time
35minutes
Servings Prep Time
2people 45minutes
Cook Time
35minutes
Ingredients
Instructions
Acorn
  1. Preheat the oven to 400 degrees. Wash the acorn so that you can eat the skin. Cut the acorn in half, deseed it (you can rinse the seeds and bake them as a snack for later). Place the acorn face-down on a lightly oiled baking sheet and cook for 30 minutes or until soft.
Creamy Stuffing
  1. In a large sauce pan sauté the onion and garlic in avocado oil until lightly browned and fragrant. Add water, cauliflower, liquid aminos, and salt. Simmer until cauliflower is cooked and soft – approximately 12 minutes. Pour all of the saucepan ingredients into a blender and blend until creamy. Return to the pan and add the almond milk. Add the cooked rice, frozen peas and carrots. Stir over medium heat until the peas and carrots have warmed up. Dish the creamy filling into your roasted acorn halves and serve!
Recipe Notes

Optional: top with fresh organic basil or cilantro.

If you’re open to soy protein, you can mix in some Savory Tofu Bites to the creamy stuffing.

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