Amazing Homemade Vegan Bacon, easy! soy-free! glut.Vegan MoFo #11: The Vegan Cookie Connoisseur. ![]() ![]() Vegan MoFo #12: Karyn's Cooked and Scottie Pippen.Vegan MoFo #13: Twice Baked Acorn Squash.Vegan MoFo #14: Red Lentil-Cauliflower Curry.Vegan MoFo #15: Homemade "Beef" and Sweet Potato T.Vegan MoFo #16: My First Vegan Thanksgiving.Vegan MoFo #18: Road Trip Snacks and Chickpea "Egg.Stuff the squash skins with mixture and bake at 350 degrees for 15-20 minutes, until hot. Pour squash mixture into the pan with the rice mixture, and add parsley. Puree flesh in food processor or mash by hand, along with non-dairy milk, lemon juice, nutritional yeast, mustard, onion powder, paprika, and salt, until smooth. Scoop out squash flesh leaving about 1/4" in the skin to hold the structure, reserve skins. Stir in peas when the mushrooms are nearly done, just long enough to thaw them. Add mushrooms and saute for an additional 5 minutes, stirring occasionally, until the mushrooms are lightly browned. Add leeks, garlic, and thyme and saute for 4-5 minutes. Heat 1/2 tbsp olive oil in a large skillet. Set aside to cool for at least 10 minutes. Bake for 20-25 minutes, or until the flesh is very tender. Place squash halves face down in casserole dish in 1/2" of water. While the rice is simmering, prepare the squash. Prepare rice according to package directions. For me, that was wild rice, cremini mushrooms, leeks, and peas - a real savory squash treat!ġ large acorn squash, sliced in half top to bottom, seeds removedĢ leeks, white and light green parts, slicedġ tbsp fresh thyme leaves (or 1/2 tbsp dried) I encourage you to try out this method with your favorite squash stuffing. If you are without a food processor, never fear, you can easily mash up the squash by hand. I pureed the squash flesh which eliminated any stringy bits that usually gross me out, and into the food processor went some additional flavoring to spice up the bland taste that normally bores me. This method worked perfectly and took away all of my reasons that I normally dislike acorn squash. Baked first, then the flesh is scooped out and mashed up with the stuffing, before being packed back into the skin and baked once more. I had all but given up on this popular winter squash, and then I found a method for twice baked acorn squash. The most popular way to prepare this squash is to stuff it with sweet or savory fillings, but for me the stuffing never seems to flavor (read: cover up) the squash enough. There has been kabocha, delicata, pumpkin, and butternut squash, now it is time for some acorn squash!Īdmittedly, the flavor and texture of acorn squash is my least favorite of all winter squashes. ![]() Click here for more information.I am starting to notice a recurring ingredient in my Vegan MoFo posts: winter squash. This information and any linked materials are not intended and should not be construed as medical advice, nor is the information a substitute for professional medical expertise or treatment. Hungry Girl provides general information about food and lifestyle. Questions on the WW Points® values listed? Click here. *The WW Points® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the Points® trademark. Click for more about our editorial and advertising policies. We may have received free samples of food, which in no way influences whether these products are reviewed favorably, unfavorably, mentioned with indifference, or mentioned at all. Prices and availability are subject to change. We may receive affiliate compensation from some of these links. Transfer mixture to the baking pan, and smooth out the surface.īake until filling is hot and bubbly and topping is golden brown, about 20 minutes. Add frozen veggies, gravy, and cheddar cheese. ![]() Add garlic, and pulse until smooth.Īdd cauliflower puree to the bowl of chicken. Mix well.Ĭhop chicken, and transfer to a large bowl.ĭrain excess water from cauliflower, and transfer to a blender. While the chicken and cauliflower are cooking, in a medium bowl, combine breadcrumbs, Parm, and remaining 1/4 tsp. Cover and microwave for 6 minutes, or until soft. Meanwhile, place cauliflower in a medium-large microwave-safe bowl. Cook for about 4 minutes per side, until cooked through. Spray an 8" X 8" baking pan with nonstick spray.īring an extra-large skillet sprayed with nonstick spray to medium heat.
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