Orzo Stuffed Acorn Squash – vegetables – Hope you will like this one also, it is one of the best vegetables. View the video also if available, and feel free to comments, share.
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Ingredients (use vegan versions):
- Orzo-Organica Di bazilica makes an organic garbanzo, maize and pumpkin
- orzo but plain will do.
- 2-4 tablespoon pumpkin butter
- Multi-grain milk (you can substitute soy)
- 2-3 acorn squash
- 1-2 carrots
- brussel sprouts
Directions:
I don”t use ”recipes” per se. I just wing it, so I don”t
have exact measurements here, but it is easy to make.
Slice squash horizontally(against the ridges) into 1-2
inch slices.
Remove seeds.
Lightly oil a cookie sheet.
Place squash slices on sheet.
Sprinkle with cinnamon(both sides). Option: Add a little
nutmeg.
Bake at 350-400 until tender(test with a fork). Approx 20
min. Plate the squash and fill the center with orzo mixture.
Cook orzo(boil) to taste. Drain.
Heat approx. 1C. milk* & 2-4 Tbsp. pumpkin butter.
*Just enough milk to hold the orzo together.
Add orzo and mix.
Salt and pepper to taste.
You could use some of the cooked squash and add into the
orzo mixture for more flavor.
Use a veg. peeler to peel wide slices of carrot.
Drop into boiling water for 30-60 seconds. Remove.
Top squash/orzo with carrot shavings.
I usually serve with brussel spouts. Bake, boil,
whatever.
Option: Try coating the plate with a thin layer of cranberry
puree, or using a squirt bottle to drizzle it across the
plate.
Serves: 4
Preparation time: 30-45 mins.
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