During the winter we crave for something warm and something sweet. What a great way to satisfy your mood with this winter food. Acorn squash is so easy to prepare and carries many health benefits. This stuffed acorn is so Dar-licious that you will be craving for more. The best part of this meal is it’s vegan.
Acorn squash carries many valuable nutrients and minerals. It is very high in Vitamin A, Vitamin C, Potassium, dietary fiber, manganese, folate, Vitamin B complex, omega 3 fatty acids, copper, and tryptophan.
It carries enough fiber which is essential for digestion and has been found to prevent various forms of cancer, lung disease, and over all awesome health. So lets get started with some guilt free cooking
Recipe Stats: 276 calories, 27g Protein, 41g carbs, 0gFat, 8g sugar, 13g fiber
1 medium Acorn squash
1/2 c TVP (Textured Vegetable Protein-Bob’s red mill)
3 cloves garlic, minced
1 cup fresh mushrooms, chopped
1/4 cup Red Pepper chopped
1/2 cup mix zuchinni and yellow squash
1/2 teaspoon Mrs Dash Tomato basil
1/2 tsp salt free curry
1/2 cup fresh basil, chopped
optional any other colorful veggies
- Preheat oven to 400º F.
- Cut acorn squash in half lengthwise and scoop out the seeds and pulp, leaving ½ inch rim. Place acorn squash face down in a baking sheet, add some water, and precook for 20-30 minutes.
- During the time the acorn is preheating. In a large skillet coated with nonstick cooking spray, sauté the onions and garlic until translucent.
- Later add the rest of the ingredient, till everything is fully cooked
- After the acorn is cooked add the mixute to the cavity.
- Let it cool slightly and enjoy .
Ps if desired to make acorn soup. Just scoop out the acorn after it’s cooked and put in the processor and add Unsweetened almond milk or coconut milk. Then pour to it to a pot and cook in low simmer. Add the cooked mixutre with it and simmer on low heat for 30min for the flavor.