Course Appetizer, dinner, entree, Main Course, Side Dish, Snack
Cuisine American
Ingredients
1med.acorn squash
1/2 cupred bell pepperlarge dices
6 wholemushroomsroughly cut
1/4cupceleryfinely chopped
2cupsspinachchopped
1cupcannellini white beansdrained
1/4cupsweet onionchopped
2clovesgarlicfinely minced
2sprigsfresh thyme
Smalldashred pepper flake
2slicesgluten free breaddried and cubed
1/2cupbrown ricecooked
Instructions
Preparing the Squash
Preheat oven to 375 degrees
Wash the acorn and split in half from stem to tip. Discard seeds.
Place acorn squash in a baking pan, flat side up.
Brush the acorn squash with olive oil, honey, salt, pepper.
Place a small piece of butter or Vegan Butter on the inside of the acorn squash.
Put into the heated oven and bake for around 45 minutes or until the acorn squash is tender.
Making the Stuffing
Place some olive oil in a large saute pan on medium heat. Add mushrooms, red bell pepper, sweet onion, celery, salt, pepper, red pepper flake; sweat until tender.
Add minced garlic, sprigs of thyme, cannellini beans; stir.
Add chopped spinach; add a little water to create a vegetable broth. Season.
Add bread and rice; mix slowly.
Putting It All Together
Fill the acorn squash with the vegetable stuffing mixture.
Place back into oven for about 20 minutes to heat.
Top with vegan or regular Parmesan cheese & toasted walnuts!