Vegan stuffed squash with brown rice and mushrooms!
Use acorn squash or other winter squash.
Vegan or vegetarian main course.
Cambrea Bakes
This roasted winter squash is filled with tender mushrooms and creamy brown rice.
Vegetarians and vegans are used to fending for themselves at holidays and social functions.
I know because I was one for more than ten years!
Cambrea Bakes
This dish is cooked in several stages.
This helps develop the flavors and textures of each ingredient.
Re-warm briefly on the stovetop or in the microwave if needed before continuing with the recipe.
Cambrea Bakes
To break up the work, you could cook the vegetables, mushrooms, and rice ahead of time.
Just warm them on the stovetop or in the microwave before mixing them with the roasted squash puree.
I believe plant-based meals like this one can be easily as exciting as their meaty counterparts.
Cambrea Bakes
If you or your family are not used to cooking vegan or vegetarian meals, try this recipe!
Warm them on the stovetop or in the microwave before continuing with the recipe.
Note that one of the squashes is pureed and mixed into the filling.
Cambrea Bakes
The remaining squash halves will be stuffed and served.
Depending on the size of your squash, you may have leftover rice filling.
It’s great on its own, and it freezes well.
Cambrea Bakes
Rub the squash halves inside and out with olive oil, then sprinkle generously with salt and pepper.
When done, the squash should be easily pierced with a fork and toasted golden-brown on the surface.
Stir frequently to avoid burning.
Cambrea Bakes
Pour the vegetable broth or water over the rice and give it a quick stir.
Bring to a boil over high heat.
If the rice isnt done, continue checking every five minutes.
Cambrea Bakes
Warm 1 tablespoon of olive oil in a 12-inch skillet over medium heat.
Saute the carrot, shallot, and celery until the shallots become translucent, about 5 minutes.
Transfer the veggies to a large bowl, and set aside.
Cambrea Bakes
In the same 12-inch skillet, add 1 tablespoon of olive oil and turn the heat to medium-high.
Add a third of the mushrooms do not to overcrowd the pan.
Sprinkle 1/8 teaspoon salt and a little pepper over the mushrooms, but do not stir.
Cambrea Bakes
(Lift one up to check!)
Once you see a brown crust, stir the mushrooms together.
Repeat with the remaining mushrooms, adding more oil to the pan as needed.
Cambrea Bakes
Stir in the garlic and cook until fragrant, 30 seconds.
Add the white wine and scrape any glazed bits from the bottom of the pan as the wine simmers.
Cook for another 2 to 3 minutes, until most of the wine has evaporated.
Cambrea Bakes
Sprinkle with salt and pepper.
If necessary, re-warm briefly on the stovetop or the microwave before continuing with the recipe.)
Transfer the flesh to a food processor.
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Add the cinnamon and puree until very smooth.
Taste and add more salt, pepper, or cinnamon if you like.
Finally, stir in fresh herbs, reserving some herbs for sprinkling over top.
Cambrea Bakes
Taste the filling and season with salt and pepper to taste.
Divide the filling equally between all the squash halves, mounding the filling slightly.
Sprinkle with chopped herbs and serve immediately while piping hot.
Cambrea Bakes
Cambrea Bakes
