Vegan MoFo food journal – October 25, 2012
Stuffed Acorn Squash
1/2 c quinoa
1/2 c rice (I used some quick cooking jasmine rice)
1 1/2 c water
1/2 tsp salt (or more to taste)
1 medium acorn squash
2 tbsp Earth Balance or other vegan butter, divided
2 tbsp brown sugar, divided
1/3 c veggie slaw (recipe/method here)
Toast dry quinoa in a pot over med-high heat for a few minutes or until you can start to smell them getting toasty. Add rice, salt, and water. Bring to a boil. Reduce heat and cover. Cook 20 minutes (without peeking!) or according to the rice directions.
While quinoa/rice mix is cooking rinse a whole acorn squash and microwave on high for 4 minutes. Turn and cook for another 4 minutes until squash flesh is squishy.
Cut squash in half, width-wise to create two bowls, and scoop out seeds. Pop into serving dish or bowl. Add 1 tbsp each of butter and brown sugar. Microwave in bowl for 30 seconds to 1 minute to melt butter.
Fill squash cup with cooked quinoa/rice mix. Top with veggie slaw and serve.
Let me know if you try it or have another acorn squash recipe. We love squash in our house. You should be able to make this on the cheap too!