Bake at 400* flesh side down for about 30-40 minutes
Scoop most of the cooked flesh into a medium bowl.
Stuffing
1/2 cup Wild and brown rice blend
1 cup water
1/4 onion, diced
1 clove garlic, diced
1 carrot shredded
2 handfuls fresh spinach rough chopped
1 Vegan sausage (I used Field Roast Apple Wood Sage) diced
Place rice and water into a pot and bring to a boil. Cover, reduce heat and simmer about 30-45 minutes (check for doneness)
In a skillet sautee onion, garlic and celery add spinach, sausage and carrot, heat through.
Spoon into Squash shells and heat in the oven about 10-15 minutes. Enjoy!
I DEVOURED mine. Bursting with flavor even though I didn't add many seasonings.
I love acorn squash, and this looks really wonderful! I think I may need to twist your arm to amke it for us sometime soon!:)
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