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!

Stuff-You-Up Peppers!

Thursdays: my day for relaxation. Not only that, but Wednesday was my last round of work and presentations until my first final next Wednesday!!! So instead of starting my studies a week early to get a head start, I decided to cook all day and enjoy the day before I begin my stressful week!

Bill and I made some delicious Hangover Breakfast Potatoes (no hangover necessary), went on a nice, long walk through the campus, and then I came home and baked so many goodies (which I'll show you sooner or later!) . Then for dinner, Bill helped me make these- Stuffed peppers with green lentils, brown rice, spinach, poblanos and corn. Oh my goodness were they good! We made enough stuffing for about 6-8 peppers, and if you have a dutch oven- I strongly recommend getting that out of the attic and using it! Definitely made a difference! I mean, just look how good it looks!

This recipe is rather time consuming, so if you're in a hurry I wouldn't suggest it. BUT it has great leftovers and those leftovers can make an awesome soup, a great side dish, or you can even pop the leftovers in a pepper and knock of 30 minutes since you don't need to make the stuffing! It's a diverse, fun and easy recipe!

Lentil Stuffed Peppers 

Makes 8 Peppers

Gluten Free and Vegan

Time: 1hr, 20 min.

Stuffing:

1 "Success" bag of brown rice, cooked

1 bag of green lentils

1 bell pepper, chopped

1 poblano pepper, chopped

2 onions, chopped

1 cup fresh spinach leaves

1 small bag of frozen corn

2 T olive oil (plus more to drizzle)

4 cups vegetable broth

1 cup water

1T dried tarragon

1t onion powder

1t garlic powder

salt and pepper to taste

grated havarti cheeze (I love Jalapeno-Garlic Havarti Style Wedge by Daiya)

8 Bell peppers (make sure they can stand upright!!)

Instructions

1. Cook your brown rice as directions follow, and set aside. While rice is cooking, rinse your lentils. 

2. In a dutch oven, heat 2T olive oil over medium-high heat. 

3. Sautee onions until translucent, approximately 3-5 minutes. Add chopped poblanos and peppers and cook for another 5 minutes. 

4. Once these are cooked, deglaze the bottom of your dutch oven with 1 cup of the vegetable broth. Once this is done, add in the lentils, corn, tarragon, onion powder, garlic powder, and vegetable broth. Make sure to add only enough vegetable broth so that it is just above the mixture. 

5. Bring to a boil. Once boiling, reduce to a simmer and add your brown rice, s&p and water (only use as much as needed to just cover the mixture). Let it simmer for 30 minutes, covered.

6. While this is simmering, now is a good time to prepare your peppers- Preheat your oven to 400 F and spray a 9x13 pyrex baking dish with cooking spray

7. Cut the tops of your peppers and core out the inside. Assemble them in your baking dish

8. Next, after 20 minutes that your mixture has been simmering, add in your spinach. 

9. Once your stuffing is simmered, take it off the heat and begin to stuff your peppers (I stuff mine to the very top and then some more!)

10. Cover the baking dish with aluminum foil, and bake for 30 minutes.

11. After it has cooked for 30 minutes, remove the aluminum foil and sprinkle on the havarti cheese on top of the peppers and drizzle a little olive oil. 

12. Cook for another 10 more minutes- until the cheese has melted and it is browned and bubbling

13. serve and enjoy!

Iggy's newest obsession: chewing straws!