Acorn Squash Stuffed with Mushrooms and Almonds
Vegan / Lacto
2 acorn squash, cut in half lengthwise, seeds removed
2 c fresh breadcrumbs
1/2 c Shiitake, or Porcini mushrooms, sliced (Any other mushrooms are good also)
1/4 c diced onion
1/4 c chopped celery
2 t minced garlic
1 t dried oregano
1 t dried basil
2 T sorghum molasses
2 T vegetable oil (optional)
1/2 c vegetable stock
1/2 c up to [1/3 c / 1-1/2 c] nonfat milk or rice milk
1 t baking powder
Salt and pepper, to taste
2 T sliced almonds (optional)
Cooking spray or oil
Preheat oven to 425oF. Line a baking sheet with foil
spray or oil. Place squash cut side down, on sheet and bake for 30 to
35 minutes until nearly tender.
While squash is baking, prepare stuffing. In a large
combine breadcrumbs, mushrooms, onion, celery, garlic, oregano and
basil. Stir to mix.
In a medium bowl, combine molasses, oil if using, stock, and
milk. Add to breadcrumb mixture and stir until dry ingredients are
evenly coated. Add more milk in 1/4 cup increments until all
ingredients are moistened to your liking. Stir in baking powder, salt
Remove squash halves from oven and turn them cut side up.
stuffing into cavities and sprinkle tops with almonds, if desired. Bake
for 15 to 20 minutes, until tops are lightly browned and toasty and
stuffing is heated through.
Per Serving: Calories 448 (20% from fat) Protein
11g Fat 10g
Sat. fat 1g Carbo. 83g Sodium 6866mg Chol.
1mg fiber 7.3g
from Veggie Life, Winter 2002-2003
to Mushroom Recipes