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For this week's Meatless Monday, I decided to combine the wonderful fall flavors that are currently lining the market shelves to come up with a stunning dish.
Don't be fooled by the cooking times (total cooking time: about 1 and a half hours). This dish is very easy to make! It takes a long time from start to finish, but there is a lot of "hands off" time where you could be doing something fabulous like... washing your hair!
Mushroom, Almond and Cranberry Stuffed Acorn Squash (Serves 4)
2 acorn squash, cut in half and seeded
2 T olive oil
1 cup dried portabello mushrooms
1 cup vegetable broth, plus 1/2 cup for baking dish
1 tsp dried thyme
1/4/ cups sliced almonds
1 cup cooked brown rice
1/4 cup dried cranberries
1/4 cup grated Parmesan cheese
Salt and Pepper
Preheat oven to 400 degrees.
Bring 1 cup of broth to a boil in a saucepan. Add dried mushrooms and cook for about 30 minutes, until tender and all of broth has been soaked up.
Heat olive oil in a saute pan over medium high. Add mushrooms and thyme. Season with salt and pepper, and saute for 3-5 minutes. Add a little water or broth if mushrooms stick to pan.
Add almonds and saute for another 2 minutes. Add rice and cranberries to pan and season again with salt and pepper (it is always very important to season every layer). Stir for 2-3 more minutes, until contents are heated through.
Spray a baking dish with olive oil cooking spray.
Cut rear ends of squash halves so they have a flat surface to sit on. Hollow out seeds and sit in baking dish. Surround with 1/2 cup of broth.
Fill cavities with stuffing mixture and sprinkle each squash half with 1 T of Parmesan. Cover with foil and bake for 45 minutes. Remove foil and bake 15-20 minutes longer.
Let cool for 5-10 minutes and serve.
For this week's Meatless Monday, I decided to combine the wonderful fall flavors that are currently lining the market shelves to come up with a stunning dish.
Don't be fooled by the cooking times (total cooking time: about 1 and a half hours). This dish is very easy to make! It takes a long time from start to finish, but there is a lot of "hands off" time where you could be doing something fabulous like... washing your hair!
Mushroom, Almond and Cranberry Stuffed Acorn Squash (Serves 4)
2 acorn squash, cut in half and seeded
2 T olive oil
1 cup dried portabello mushrooms
1 cup vegetable broth, plus 1/2 cup for baking dish
1 tsp dried thyme
1/4/ cups sliced almonds
1 cup cooked brown rice
1/4 cup dried cranberries
1/4 cup grated Parmesan cheese
Salt and Pepper
Preheat oven to 400 degrees.
Bring 1 cup of broth to a boil in a saucepan. Add dried mushrooms and cook for about 30 minutes, until tender and all of broth has been soaked up.
Heat olive oil in a saute pan over medium high. Add mushrooms and thyme. Season with salt and pepper, and saute for 3-5 minutes. Add a little water or broth if mushrooms stick to pan.
Add almonds and saute for another 2 minutes. Add rice and cranberries to pan and season again with salt and pepper (it is always very important to season every layer). Stir for 2-3 more minutes, until contents are heated through.
Spray a baking dish with olive oil cooking spray.
Cut rear ends of squash halves so they have a flat surface to sit on. Hollow out seeds and sit in baking dish. Surround with 1/2 cup of broth.
Fill cavities with stuffing mixture and sprinkle each squash half with 1 T of Parmesan. Cover with foil and bake for 45 minutes. Remove foil and bake 15-20 minutes longer.
Let cool for 5-10 minutes and serve.
1 comment:
This looks delicious! Nice that you chose seasonal vegetables. I have to try this soon.
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