Jun 29 , 2019
Good evening everyone!
The Toothless Chef is feeling a little under the weather and unable to make an appearance today, however, that does not stop my stomach from growling so tonight I made stuffed acorn squash. For me, this is a seasonal fall dish but my body was craving squash so here we go!
Prep Time: 10 minutes
Cook Time: 45 minutes
Serving Size: 4
2 small to medium sized acorn squash
1 tablespoon of olive oil
1 cup brown rice
1 cup black beans
1 cup mixed vegetables (corn, carrots, green beans, whatever you like)
1 teaspoon cumin
1 teaspoon paprika
2 teaspoon toasted sesame oil
1 teaspoon salt
1 teaspoon black pepper
1. Preheat oven to 350 degrees F.
2. Cut acorn squash in half and scoop out the seeds and stringy gooey stuff. *NOTE* You can save the seeds to roast as a snack.
3. Brush the sides of the squash with olive oil and place on a baking sheet, cut side down.
4. Roast for 30-40 minutes until cooked through.
5. While your squash is roasting, using a rice cooker (or whatever your preferred choice for cooking rice) combine rice, black beans, mixed veggies, cumin, paprika and toasted sesame oil. Cook until tender and all water is absorbed into the rice.
6. Once tender, remove the squash from the oven and scoop out insides until there's about 3/4 inches of squash left in the halves.
7. Add the rice mix into the squash and season with salt and pepper to taste. *NOTE* You can top off your tasty meal with melted vegan cheese.
8. Serve, enjoy with family and friends!