Thanksgiving for Vegan Stuffed Squash

The ingredients I used for this:

Acorn squash – but any favorite will do – spaghetti squash is also nice
Saute together in 1/3 cup of cold pressed olive oil
Onion – 1 large or more if you love onion
Celery – approx 5 very large stalks or ten medium to small
Ginger – a large chunk – I used 1/3 of what is in picture
Cranberries about a cup and a half (fresh organic if available) dry can also be used
Raisins – 2/3rds cup
Chilis dried – to taste – or omit altogether
Garam Masala – 3 tbsp I use Garam masala as it is both sweet and spicy
Parsley – 1 large bunch
Brazil nuts  – about 2 cups – you can sub with your favorite

Here is the basic ‘how to’ , this is fun and easy so you can improvise!
Chop the onion, celery, ginger and saute lightly with the garam.

 

 

 

Add the cranberries and raisins after about 10 minutes sautéing and continue for another 5 minutes until the juice of the cranberries starts to come out.

 

 

 

Turn off the heat and add the chopped parsley and nuts


Prepare the squash – this is the hardest part – if they are HARD you need a very sharp hatchet to open them, be careful for your fingers!

 

 

 

Stuff the squash and steam!

 

 

 

 

 

 

 

 

 

 

 

 

 

Steam in the oven or on the stovetop depending on your pan for about 45 minutes until the squash is soft. Serve as is or with rice. I rehabilitated the old turkey roaster!

 
And if you don’t want to bother with ‘stuffing’ the squash – you can just steam it in a pan then serve with the stuffing. My kids love spaghetti squash.

Save the seeds for the squirrels!

 

This entry was posted in Delicious and simple food, Food kids love, Giving Thanks, Gluten free, healthy food on a budget, RECIPES - ALL, VEGAN, Vitality and love. Bookmark the permalink.

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