Wednesday, December 7, 2016

Hoff's Savory Stuffed Squash

Hoff's Savory Stuffed Squash
Serves: 2
meat-free, dairy-free, egg-free, oil-free

Ingredients:
  • 1 Acorn Squash
  • 2 cups Whole Wheat Israeli Couscous
  • 2 1/2 cups Veggie Broth
  • 1 cartoon sliced Mushrooms
  • 1 cup Shredded Carrots (rough chopped)
  • 1 small-medium Sweet Onion (chopped)
  • 2 Garlic cloves (minced)
  • 1/3 cup Nutritional Yeast
  • 2 tbsp. Almond Butter
  • 2 tbsp. Braggs
  • 1 tsp. Cumin
  • 1 tsp. Cinnamon
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder
  • Sea Salt

Directions:
  1. Preheat oven to 400 degrees
  2. Cut Squash in half and remove seeds
  3. Place Squash face down in a baking dish with about an inch of water
  4. Cook until soft for about 40 minutes
  5. Season Squash with Sea Salt & set aside
  6. Meanwhile, bring Broth (Nutritional Yeast added) to a boil, reduce to a simmer, stir in Couscous, cover & cook for 15 minutes (fluff with fork when done)
  7. In a non-stick skillet, sauté Onions, Mushrooms & Carrots in Braggs & Seasonings, adding Garlic during last 30 seconds of cooking
  8. Stir in Almond Butter until melted and well combined
  9. Combine with Couscous & fill each side of Squash

Hoff Thoughts: You will have leftover stuffing, that's a bonus in my book as it's delicious!  But, if you insist on being precise, cut back to 1 cup of Couscous and 1 cup of Broth.

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