10/18 The Tasteful Squash
Photo By: S. Duquet
When autumn comes creeping in it brings with it an entirely different palette of colors at the farmers market. Baskets overflowing with dark and rich greens, golden yellows and bright orange edibles. Our autumn veggies look hearty as if to say, “I am ready for the long haul of a Michigan winter.”
Last Friday at the market I found the most lovely veggie, the White Acorn Squash.
Photo By: S. Duquet
It stood out like the Audrey Hepburn of squash in a sea of color and fanfare.
Sandy created a beautiful dish to highlight its demure flavor and understated elegance. The dish was a fall harvest on a plate. It was savory with a hint of sweet. It has everything wholesome and beautiful including grains, dried figs, walnuts and veggies. You may use different types of squash depending on what you find at your market. You can also create this dish with any combination of grains, fruits and nuts. You are going to love this one.
Stuffed Acorn Squash
By: S. Boulton
Ingredients:
1 whole white squash, halved from stem to bottom and seeded
1 cup of water (set aside 1/2 cup)
1 1/2 cups of couscous cooked (I used garlic couscous, but you could use plain and add any seasoning you want)
1/2 cup red bell pepper diced small
1/2 cup raw walnuts chopped
1/4 cup of dried fruit diced small (I used fig and apricot)
1 tbsp of chopped fresh basil (could use 1 tsp of dry)
1 tbsp of chopped fresh oregano (could use 1 tsp of dry)
2 tsp of balsamic vinegar (set aside 1 tsp)
2 tsp of liquid aminos (or soy sauce) (set aside 1 tsp)
1 tsp of garlic powder
1 tsp of olive oil
Make it Happen:
Pre-heat oven to 400 degrees f. Place squash halves face up in covered cooking dish with about a 1/2 cup of water, I scored the squash with a knife several times and poured the water over the halves in the dish. Cook for 35 minutes.
Meanwhile, in a medium bowl mix together couscous, bell pepper, walnuts, dried fruit, basil, thyme, 1 tsp of aminos, 1 tsp of balsamic, garlic powder and olive oil until blended.
Once squash is pre-cooked remove from oven and place half of the mixture into each squash half. Add remaining 1 tsp of liquid aminos and 1 tsp of balsamic into 1/2 cup of water and pour over both stuffed squash halves. Put back into covered dish and heat for another 40 minutes.
Photo By: S. Duquet
Let sit for a few minutes and then serve amid applause and gratitude for such a gorgeous meal.
Have a delicious day.
Photo By: S. Duquet
Tags: compassionate eating, dairy free, going veg, stuffed acorn squash, stuffed white squash, trying vegan, trying vegetarian, vegan, vegan challenge, vegan entree, vegan recipe, vegan wannabe, vegetarian recipe, vegetarian stuffed squash, white acorn squash
