12/18/2023 0 Comments Vegan baked acorn squashYou can store the squash fully assembled or store the squash and wild rice and lentil mixture separately. Refrigerator: Store leftovers in an airtight container in the refrigerator for 5 days.This is a great option for meal prep or if you have a busy week. Once ready to serve, simply assemble and reheat in the oven at 350F for 15-20 minutes or until warm. You can make the squash and lentil and wild rice stuffing a day ahead of time. Heat the rice according to the package instructions and drain and rinse the lentils before using. There’s also options for quick cooking wild rice in the rice aisle of most grocery store. You can find frozen brown rice or Ancient Grain Mix as well as steamed or canned lentils at Whole Foods and Trader Joe’s. Using pre-cooked lentils and wild rice will save you a step. This is especially helpfully for weeknight cooking. Take advantage of precooked lentils and rice to cut down on cooking time. Bake in the oven for 30-45 minutes, until fork tender. Place the acorn squash cut side down on baking sheet. Brush the squash halves lightly with oil and season with salt and pepper. I like cutting the steam and bottom slightly so that squash will sit flat once cooked. Carefully slice the squash in half horizontally so that the steam and bottom of the squash are the two ends. Prep a baking sheet with parchment, silicone mat or aluminum foil lightly greased with oil. The high heat helps the squash cook quickly while caramelizing the natural sugars in the squash. Preheat oven. Set the oven temp to 400F.Golden raisins, chopped dried figs, or chopped dates would works as substitutions. Dried Cranberries – add little pops of sweetness that help balance out the savory dish.Pecans, almonds, pistachios would all taste delicious. Walnuts are a great source of plant-based heart healthy omega-3s. Walnuts – a welcomed crunch and boost of nutrition.Feel free to use soy sauce, liquid aminos or coconut aminos. Tamari – adds a salty depth of flavor.Thyme + Sage – a classic savory blend that will have your house smelling like Thanksgiving.If you don’t have fresh garlic on hand, add ½ – 1 teaspoon of garlic powder. Onion + garlic – a necessary flavor component.Baby kale, chopped kale, chard or another hearty green will work. Spinach – a few handfuls of spinach wilts into also nothing but it’s a great way to add in a boost of nutrients.Mushrooms – adds a punch of savory umami flavor.You can also you steamed or canned lentils to cut down on cooking time. I recommend black or brown lentils for this recipe. Lentils – this hearty plant-based protein amps up the protein of the dish, making it a balanced entree.Frozen pre-cook rice works for a time-saving option. If you choose a partially cooked grain, cook it separate from the lentils. Wild rice blend – a wild rice blend, wild rice, or another rice or grain of choice will work lovely here.Also, try to choose similar sized squash so they cook evenly in the oven. Acorn squash – look for smaller acorn squash as they make so the perfect single serving vessel to hold the wild rice and lentil stuffing mixture.I’ve also included a few ingredient substitutions that will work great. Here’s the ingredients you’ll need to make this stuffed squash recipe. Whether you’re looking for a nutritious weeknight meal or a show-stopping holiday dish, these stuffed acorn squash will not disappoint. Add in a few handfuls of spinach because, why not?! It’s a great way to sneak in some extra greens, especially when the colder weather makes leafy green salad less appealing. The savory blend of wild rice, lentils and mushrooms is studded with dried cranberries and walnuts for a little sweetness and crunch. These vegan stuffed acorn squash make for a balanced plant-based meal thanks to the protein-packed wild rice and lentil mixture that gets nestled in the center of a perfectly roasted acorn squash. They make for a comforting weeknight meal but can also hold there own as a vegetarian main or or side dish at your holiday table. These stuffed acorn squash may be one of my favorite meals that ticks all of those boxes. A feel-good recipe that’s equally as comforting as it is energizing. When it comes to warm and cozy meals, I try to balance between a hearty and satisfying without being heavy. A delicious plant-based addition to a holiday meal. These lentil and wild rice stuffed acorn squash make for a protein-packed entree or side dish. Healthy vegan stuffed acorn squash with lentils, wild rice, mushrooms, cranberries and walnuts.
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