I actually won a recipe contest with a stuffed acorn squash; however, this is not that recipe! Sorry, but the winning recipe does give me merits for having successful stuffed squash recipes!
I have a vegan daughter….Yes sometimes it feels as though she ties my hands while cooking for her, but at times it has challenged me, I am always happy to meet the challenge for her! The stuffed squash phase I went through has proven fruitful in our house! No one was truly a squash fan; they only ate it because it was on the plate, with the same old…same old recipe.
I decided that such an awesome ingredient needed more of my attention! When I give something my attention everyone knows that ingredient very…very well! I am Happy to announce that I have made a fan of my vegan daughter and my picky eater daughter, as a Mom, cook and recipe developer that is a win…WIN!
Stuff your favorite squash with your favorite ingredients, let your food favorites fly, and remember…food should be fun, inventive and shared!
Nothing says Autumn like an In-Season Vegetable like Squash!
This squash bake is so easy and very dramatic in presentation! When this dish bakes, the inside becomes creamy, the top becomes crispy and crunchy and I just love the contrast of texture, plus the beans take on a nutty flavor. DELISH!
Rice and Bean Acorn Squash Bowl Bakes
2 large acorn squash- cut in half and seeds scooped out
3 cups cooked rice
2 cups broccoli spears-cooked
3 cups cooked red beans-drained
2 cloves garlic-minced
2 to 3 cups almond milk
1 1/2 teaspoons five spice
1 teaspoon salt
1 teaspoon pepper
2 tablespoon olive oil
Preheat oven to 375 degrees.
Place all ingredients besides squash and almond milk into a medium size bowl and mix.*
Place cut squash onto parchment paper lined cookie sheet, cut side up. Stuff each squash evenly with prepared stuffing; pour almond milk evenly into each stuffed squash. Brush the top of edges of each stuffed squash with olive oil. Place stuffed squash in the preheated oven and cook for 1 hour or until squash is tender.
Take out of oven. Serve and enjoy!
*You can add more warm coconut milk during cooking to make the stuffing more creamy as the squash and rice will absorb milk.
Serves as a side dish or main course.
Recipe also available @ Bellasbanquet.com