Today was an idyllic Saturday…
I awoke at 7am (believe it, or not, that is sleeping in for me) and spent a glorious hour sipping my cup of French Press coffee. Then, it was off to the salon for a haircut and the tailor to have a dress altered. As I was walking out to my car, I couldn’t resist stopping by Anthropologie to try on a few of the seasons new looks. I didn’t buy anything ($148 for a crop top?!!!!), but I was sooo tempted. I am really loving the 70’s inspired lace crop tops they have this season. Instead, I got my ring cleaned and left the mall with a full pocket book on my shoulder and a sparkly ring on my finger. GF Guy was so proud!
To top off the day, I made myself a scrumptious dinner using my new cookware! My mom (who loves me) sent me the EarthPan Hard Anodized NonStick Cookware Set. It doesn’t contain any toxic chemicals and is oven safe. Let me tell you what, after years of using my Great Grandmother’s old pots these felt like heaven! If you are in the market for new pots definitely give these some consideration. THANK YOU MOM!!!!!!
Now on to the recipe! I have a serious love affair with Curry Powder and Maple Syrup. These two unlikely companions turn the simplest of meals into a Rock Star. Don’t take my word for it. Give this recipe a try!
Vegan Stuffed Acorn Squash
(Gluten-Free, Dairy-Free, Vegan)
- 1 small Acorn Squash
- Olive Oil
- Maple Syrup
- Salt & Black Pepper
- 1/2 pint sliced Baby Bella Mushrooms
- 1 Carrot, chopped
- 1/4 Yellow Onion, sliced
- 2 cloves Garlic, minced
- 1 Tomato, chopped
- 1 Tbsp Tomato Paste
- 1 cup Baby Spinach
- 1/3 cup cooked Great Northern White Beans
- 1/4 tsp Curry Powder
- 1/8 tsp Chinese Five Spice
- 1 tsp Thyme
- 1 Tbsp Balsamic Vinegar
- 1/2 tsp Maple Syrup
- Black Pepper & Salt, to taste
- 2 tsp Nutritional Yeast Flakes
- Preheat your oven to 400 degrees F.
- Slice squash in half and scoop out seeds and fibers. Using a fork, pierce the inside flesh of the squash a few times.
- Place squash skin side down in a glass baking dish. Drizzle squash with olive oil and maple syrup, and sprinkle with a bit of salt, pepper, nutmeg, rosemary, and thyme.
- Pour water into the baking dish around the squash, about 1/2″ deep.
- Place squash in the oven and roast about 25 minutes until fork tender.
- Meanwhile, dry roast mushrooms in a large saute’ pan over medium heat. Once mushrooms begin to release their moisture, about 7 minutes, add carrots and onion and saute until soft.
- Add garlic to the pan and saute about 30 seconds before adding chopped tomatoes.
- Add tomato paste, spinach, herbs and spices, vinegar, maple syrup, and beans, and cook until heated through and spinach is wilted.
- Once tender, remove squash from the oven and pour liquid gathered in the center of the squash into a measuring cup. Set aside.
- Reduce oven temperature to 350 degrees F.
- Spoon bean mixture evenly into each squash half and top each half with 1 tsp of nutritional yeast.
- Drizzle reserved liquid over top squash.
- Add more water to the baking dish if needed and return squash to the oven to bake for 25 minutes.