√ Stuffed Butternut Squash The Best Recipes

Miarica | Food and Recipe Inspiration

Saturday, October 12, 2019

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Stuffed Butternut Squash

"I developed this recipe the use of some of my preferred elements. This is an clean to prepare vegan recipe that creates a very balanced meal, and is amazing served with a inexperienced salad. In addition, it is a delicious dish with a purpose to be enjoyed with the aid of vegetarians and non-vegetarians alike."

Ingredients :

1 butternut squash, halved and seeded
1/2 cup basmati rice
6 Brussels sprouts, trimmed and quartered lengthwise
1 medium carrot, peeled, sliced and julienned
1/3 (15.5 ounce) can garbanzo beans
1/4 cup soy milk
3 tablespoons tamari
half of teaspoon ground turmeric
2 cloves garlic, minced

Instructions :

Prep : 30M	Cook : 2M	Ready in : 1H55M

Preheat oven to 400 degrees F (205 degrees C). Place squash in a baking dish with one inch of water, and cowl with foil.
Bake squash in the preheated oven for 1 hour, or until flesh is fork-soft. Keep warm.
In a saucepan, bring water to a boil. Add rice and stir. Reduce warmness, cover, and simmer for 20 mins.
Meanwhile, area Brussels sprouts, carrots, and garbanzo beans in a skillet over medium high heat. Stir collectively soy milk, tamari, turmeric, and garlic, and upload to the skillet, tossing to coat. Cover, and simmer for 20 mins, or till smooth. Add a small quantity of water or extra soy-tamari mixture, as needed, to prevent drying out. Combine rice with vegetable combination, and scoop into squash. Serve with additional tamari and season to taste. Enjoy!

Notes :

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