Sunday, October 20, 2013

(Vegan) Sausage and Rice Stuffed Acorn Squash

I am a big fan of stuffing squash. And peppers.  So, when I came home from the grocery store with a beautiful acorn squash I decided to roast it and then stuff it with the same filling I used recently to stuff some peppers.

My 11 year old daughter absolutely loves the filling (unfortunately she won't eat the vessels I have stuffed it into thus far).  It's funny. She is a vegetable fan, just not a cooked vegetable fan. For whatever reason she prefers vegetables raw. Hey, nothing wrong with that!

The recipe for the filling is probably enough to stuff a few squashes, I only did one with the intention of having leftover stuffing for her to enjoy.

(Vegan) Sausage and Rice Stuffed Acorn Squash

2 - 3 Acorn Squash, cut in half and seeded
1 package frozen vegan sausage style crumbles (I used Wegman's "Don't Be a Piggy")
1/2 small onion, minced
1 large clove garlic, minced
1/2 small red pepper, minced
2 cups cooked brown rice (I used Uncle Ben's Ready Rice)
1 tbsp fennel seed
1/4 cup parsley
1 tbsp olive oil
Salt and pepper to taste

Heat the oven to 400 degrees.  Lightly spray squash halves with cooking oil and sprinkle with salt and pepper.  Place on a baking tray in the oven and allow to cook for up to an hour and a half, until tender.

While squash are cooking place olive oil in a medium saute pan over medium heat.  Add peppers and onions and saute until starting to become soft.  Season with salt and pepper. Add the garlic and continue to cook a few more minutes.

Add the frozen sausage crumbles, cooked rice and fennel seed.  Cook until heated through.  Stir in parsley. Season with salt and pepper as needed.

Place stuffing into the roasted squash halves, reduce the heat in the oven to 350 degrees and return the squash to the oven.  Allow to cook for about another 10-15 minutes.

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