Slice a little bit off the bottom of each squash half so they can sit flat in a baking dish. Cut the acorn squash in half from top to bottom and scoop out the seeds. ¼ cup Plant Perks Garlic & Herb Cheeze Spread.Vegan Tomato Soup with Grilled Cheese Recipe.Chickpea and Wild Rice Vegan Soup Recipe.The Garlic & Herb Cheeze Spread provides an extra boost of flavor to this already savory main course. Pile the filling on top and return to the oven for another 5 minutes or so. Once the acorn squash is tender, spread a heaping spoonful of our Garlic & Herb Cheeze Spread in each cavity. Add in some shredded kale and chopped apple at the very end. Onion, garlic, lentils, dried cranberries, and celery get sauteéd in olive oil and seasoned with salt, pepper, and thyme. While the acorn squash roasts, make the filling. One squash is plenty for two people! Just slice it in half from top to bottom, scoop out the seeds, and drizzle the insides with olive oil. First, you’ll need to roast your acorn squash. The flavors hint at Thanksgiving, yet are different enough to be super satisfying any night of the week. This is a perfect vegan dinner recipe for November. The different flavors and textures in the filling, combined with the soft roasted acorn squash and creamy Garlic & Herb Cheeze Spread is making my mouth water as I type! The “first bite feeling” is off the charts enjoyable. You know that “first sip feeling” with a hot cup of coffee on a cold morning, or with a really good glass of wine? That’s the only way I know how to describe what it’s like taking a bite of this Savory Vegan Stuffed Acorn Squash.
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