Stuffed Acorn Squash

When I first was going to post this, I looked at the picture and thought damn, this looks like a disgusting cupcake. Maybe a little? I think the fake cherry on top (which is actually sriracha) is what makes it. But hey, this recipe is not only amazing comfort food, but it was s0o easy

I don't feel like writing much today- so here is the recipe!

Stuffed Acorn Squash

Serves 4

Glutenfree~vegan

4 acorn squash, deseeded and tops cut and bottoms cut to stand, 

2 cups brown rice, cooked

1 1/2 pounds shaved brussel sprouts

2-3 cups spinach leaves (honestly, I just took huge handfuls-  I love spinach!)

1-15oz Can Black Beans, drained and cleaned

1/4 cup grapeseed oil

1/4 cup apple cider vinegar

2 tablespoons chipotle mayo

salt and pepper, to taste

optional: Daiya shredded pepperjack cheese to top

1. Preheat oven to 400 F. Place your squash downside up (or upside down ;]) on a baking sheet and let them roast for 45 minutes

2. While this is roasting, begin the stuffing- cook your brown rice (I use the minute rice servings bags- they're so quick and easy!) When rice is done, set it aside

3. In a saute pan, heat up 1/4 cup grapeseed oil on medium-high. add in your brussel sprouts, and saute until they are slightly brown. Next, add in your apple cider vinegar and let it reduce for 5 minutes.

4. Add in your cooked brown rice, spinach leaves and black beans to the same pan, toss with salt and pepper and let it cook until the spinach is wilted.

5. Take your stuffing off the heat and add in your chipotle mayonnaise (i used veganaise for this, but you can totally use my homemade mayo :] .

6. By this time, your acorn squash should be ready to be stuffed! (you'll know if you pierce your fork and it is very tender). Take them out, and spoon in however much stuffing you want into each (you might have some extra leftover- which can be used just as a nice side dish or something else!). Sprinkle on top with cheese, then throw it back in the oven until the cheese is melted. Take them out and serve!

Spaghetti Squash + Cauliflower

YUM! My friend Jess came over for an awesome dinner date, so I decided to finally try out making a spaghetti squash! I also made some of my roommate's favorite- Garlic Parmesan Cauliflower! So.Delicious. For the baked garlic-parmesan cauliflower, check it out here ! Instead of parmesan, use Galaxy Foods Parmesan. Now, for the spaghetti squash- it was so easy and easier to make as compared to watching pasta, making sure it doesn't boil over, then it might be too soggy.. #problemz. I topped mine with Daiya Pepperjack cheese #sogood. Jess had some Marinara, and if you know me, the one thing I cannot tolerate is marinara sauce. If I have to clean it, I get super nauseous. Yeah, not my cup of tea, but enough of marinara here comes the spaghetti squash!

Spaghetti Squash with Roasted Tomatoes

serves 2 hungry people or 4 normal people 

vegan~glutenfree

1 spaghetti squash, cut in half longways and deseeded

2 tablespoons grapeseed oil

2 garlic cloves, whole

1 cup plum tomatoes, halved

2 tablespoons Herbes d' Provence

salt and pepper to taste

Optional: Cheeze of choice or Marinara sauce

1. Preheat your oven to 375 F
2. Cut your spaghetti squash in half, longways. If you must, cut the end of the spaghetti squash which will give you a platform and make it easier to cut through.
3. Place your deseeded, cut spaghetti squash on a baking sheet lined with foil. Brush on grapeseed oil and sprinkle on salt and pepper. Put your two garlic cloves in the middle of your halves, one on each half. 
4. Let it cook for 40-45 minutes. Halfway through (around the 20 minute mark) put your plum tomatoes on the baking sheet and let them cook with the spaghetti squash
5. When you take the spaghetti squash out, let it cool for ten minutes. Take your garlic out and spread it around the spaghetti squash. Then you can trash them or use them for something else!
6. Take a fork and start scraping the spaghetti squash- it will literally look like baby spaghetti pieces! Put it in a serving bowl, and top with your herbes de provence and cheeze/marinara topping (if you use cheese, obviously melt it in a microwave beforehand!)

Roasted Vegetable Medley

I've decided that since I do so much creating recipes at work, that I'm going to put all my creations on my blog! Granted, majority of them are not gluten free because they are on sandwich breads, but this one would be a perfect way to add vegetables as a side! Once again, for the portions, they're going to be off, since we make them in bulk. 

Roasted Vegetable Medley

glutenfree~vegan

serves 8

2 red onions, sliced

4 red bell peppers, ends cut and sliced into rings

6 carrots, sliced

3 zucchini, sliced

3 squash, sliced

1/4 cup herbes d' provence

1/8 cup olive oil

1/4 cup balsamic vinegar

salt and pepper, to taste

in all honesty, for this part I would eyeball it and do it to your taste preference- i love balsamic so I have more!

1. Preheat oven to 350 F

2. Put all your sliced vegetables in a large mixing bowl. Add in your olive oil, herbes d' provence, balsamic vinegar, salt and pepper. Mix around with your hands

3. Bake for 10-15 minutes, until the carrots are nice and tender. 

4. Use it as a side of vegetables, put it on a sandwich, or complement with a salad or starch!