The Wild Rice Dressing on page 266 of God's Way to Ultimate Health can also be used to stuff the squash if you prefer. Explore mouthwatering vegan recipes that satisfy your cravings for delicious, plant-based delights. This stuffed acorn squash recipe is perfect to serve at dinner parties!
Ingredients:
1 small to medium Acorn squash per two people
1/2 cup organic raisins
1 - 1 1/2 cup heated vegetable soup stock
2 onions, finely chopped
4 cloves garlic, minced
2 apples, peeled, cored & diced (about 1 1/2 cups)
1 1/2 cups diced 7-grain bread or other whole-grain bread, toasted slightly in ungreased pan
2 tsp of Celtic Sea Salt
1 - 2 tsp parsley
1 - 2 tsp basil
1 - 2 tsp sage
1 tsp grated lemon peel
Directions:
- Preheat oven to 350F.
- Cut squash in half. If the squash will not sit up, slice ¼ inch from the bottom to make it stable.
- Remove the seeds.
- Bake cut side down (not the side the ¼ inch was cut from) on a lightly oiled baking pan until soft (about 50 minutes).
- Remove from oven.
- While squash is baking, soak the raisins in the heated vegetable stock for 10 minutes.
- Steam sauté the onion, celery and garlic over med. heat until soft (3 - 4 minutes).
- Add apple and steam another 3 minutes or until apple is tender.
- Transfer to a large mixing bowl and mix in the bread crumbs, herbs, grated lemon, raisins, vegetable stock, and Celtic Sea Salt. The mixture should be moist.
- Taste and adjust seasonings if needed. Spoon into squash.
- Return to oven and bake an additional 15 minutes.
- The Wild Rice Dressing on page 266 of God's Way to Ultimate Health can also be used to stuff the squash if you prefer.
Recipe for stuffing serves 8
