Holiday Vegan Main Dish – Stuffed Squash

This is easier to make than a Turkey….

Ingredients:

  • 2 Medium Acorn Squash
  • 1/2 cup Orange Juice
  • 1 good sized onion, chopped
  • 1/2 cup Wild Rice
  • 2 tbsp Avocado oil or coconut oil
  • 2 cups Vegetable Broth
  • Spices- 1/2-1 tsp Curry powder; 1/2-1 tsp Cinnamon; 1 tsp Cayenne pepper, salt and pepper to taste
  • 1/2 – 1 cup Dried Cranberries or Cherries
  • 1 cup fresh Parsley, then chop (save 4 pieces for garnished)
  • 1-2 tbsp fresh Sage, chopped
  • 1/4 cup Walnuts

Heat 1 tbsp oil in a pan, add wild rice. Stir until rice is well coated and slightly toasted. Heat 2 cups of Vegetable Broth in microwave for about 2 minutes. Put broth and wild rice into Rice Cooker. Cook as per your Rice Cooker. Rice grains will split open when done.

Microwave Acorn Squash one at a time for 1 minute (this will make it easier to cut in half). Let it cool and cut each squash into 2 equal halves. Remover the seeds. Place 2 halves face down in a microwavable dish, with about 1/4 inch of Orange Juice in dish. Microwave until soft – about 8-10 minutes. Repeat with the other Squash. When cool enough to handle, scoop out the center of squash, leaving 1/4 inch rim of squash on rind. Set aside.

Add rest of oil to pan, medium heat and then add onions. Stir until onions are browning. Stir in the rest of the ingredients ( except walnuts) including scooped out Squash pieces and cooked rice.

Scoop this mixture back into the Squash Halves. Sprinkle with walnuts and garnish with parsley. Serves 4.

For sides you can serve Miso Soup, Mash Potatoes with Kim Chi, Stir fried Spinach or kale with garlic and onions.

Let me know if you have any questions or comments. I want to hear…

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