Cooking Demo: Rice & Veggie Stuffed Acorn Squash with Garlic Tahini Sauce

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rstackhouse
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Cooking Demo: Rice & Veggie Stuffed Acorn Squash with Garlic Tahini Sauce

With Leslie Leopardi, Pittsburgh-area Health & Wellness Coach focusing on plant-based nutrition, herbal medicine & movement.

Plant-Based Pittsburgh Website:
https://www.plantbasedeatinghub.com

Recipe From Class:

Stuffed Acorn Squash with Garlic Tahini Sauce

Ingredients:
1 acorn squash (cut, gut and scored)
1 cup cooked brown rice
1 small bag frozen mixed vegetables
1/2 white onion, diced
8 oz sliced baby bella mushrooms
8 tbsp tahini
2 tsp miso (soy or chickpea)
2 tsp minced garlic, split

Directions:

Seasonings of choice to taste (we use Trader Joe's 21 Seasoning Salute and Everday Seasoning)

Preheat oven to 350F. Combine tahini, miso paste, and 1 tsp minced garlic in a medium mixing bowl and set aside. Level one side of the acorn squash by slicing a thin layer off one side. Place the cut side on the cutting board to prevent rolling while cutting. Trim both ends of the squash and cut lengthwise along one of the grooves. Scoop the seeds out using a spoon.

Score the squash with a knife, not cutting through the skin. Baste the squash with half of the garlic tahini sauce and place on a baking sheet with the cut sides up. Bake on 350F for 20 minutes.

In an electric wok or large frying pan, water saute remaining 1 tsp of minced garlic until fragrant. Once you can smell the garlic, add the mushrooms and onions with a light dusting of seasonings. Add water as needed.

Stir constantly until mushrooms are slightly flimsy and starting to shrink. Add mixed vegetables and more seasonings, always stirring. Once vegetables have cooked down and the majority of the water has evaporated, add the brown rice and a final dusting of seasonings. Mix well to combine flavors.

Remove squash from the oven and stuff the halves with the rice and vegetable mixture. Add water as needed to the remainder of garlic tahini sauce to get the desired consistency and drizzle/dollop sauce over rice and vegetables. Bake stuffed squash for another 10 minutes or until the tahini sauce is golden brown.

Enjoy!

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Leslie Leopardi Information
Website: www.hol-tox.com.
YouTube: https://www.youtube.com/c/HolisticHealthatHome

Leslie purchased sea moss through Atlantic Holdfast Seaweed Company (link below).
https://atlanticholdfast.com/

For the Plant-Based directory, I have some updated information:
Leslie Leopardi
Certified Detoxification Specialist
www.hol-tox.com
holtox.leslie@gmail.com
724-504-6281
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