Acorn Squash Stuffed with Mushrooms and Almonds
Vegan / Lacto
Serves 4
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 and lightly
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 mixing bowl,
combine breadcrumbs, mushrooms, onion, celery, garlic, oregano and
basil.  Stir to mix.
    In a medium bowl, combine molasses, oil if using, stock, and cup
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
and pepper.
    Remove squash halves from oven and turn them cut side up.  Mound
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

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