Rice and Bean Acorn Squash Bowl Bakes

 

 

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Autumn…

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!

Serve 2-4

*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

 

 

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