(Weekly) Recipe: Stuffed Acorn Squash

This was supposed to be a weekly thing but I've been slacking recently. Not really slacking, it's just that I haven't made anything new or interesting. However, I'm trying to get back into it.

This recipe I invented on the fly. I wanted to make something to celebrate my vegan challenge and this is what I came up with. It was SUPER good! You all have to try it! It may be vegan but you can add things to it if you like or it can be the vegetable side dish.

Stuffed Acorn Squash

• 1 acorn squash (feeds 2 people)
• 1/2 cup brown rice
• 1 can black beans
• 1/2  white onion
• 1/2 green pepper
• 1 zucchini
• 1 cup mushrooms
• 1/2 eggplant
• 1/3 cup white wine
• oregano, rosemary, garlic powder, black pepper, red pepper flakes, and salt to taste

First you want to cook the acorn squash. So rinse it, scoop out the seeds, and then cut it in half. Place it in a baking dish, cut side down, with a little bit of water (about 1 Tbsp.). Put it in a pre-heated oven at 350 degrees for 45 minutes.

While that is cooking you can cook the rice and rinse and chop up all the vegetables. Add first the onion and the green pepper and cook until fragrant with some extra virgin olive oil. 

Next, just add everything together (including the spices) and mix well. Add the white wine and lower the heat so it can simmer. Cook the vegetables until they are done to your liking. Add them to the rice once it's done.

When the acron squash is done, stuff it with the rice and veggie mixture. (You will have some of the mixture left. So look below for another recipe!)  Put it back in the oven for about 5 minutes and then take it out and start grubbing!

I can't tell you all again how DELICIOUS this recipe is. You have to try it! With the leftover rice mixture you make a new recipe the following day.

I was in a rush so I didn't have time to take pictures. But it was also SUPER yummy! This is something you can do with the other half of the eggplant when you make the above recipe. Plus, you can add any other veggies you need to use up before they go bad.

Rice and Beans with Veggies

•  1/2 eggplant
• 1/2 onion
• 1 head broccoli
• 1 cup mushrooms
• 1/3 cup white wine
• Any spices and other veggies you like!

Cook the onion and broccoli with some extra virgin olive oil until they have a little bit of color. Then add the white wine, eggplant, mushrooms, spices etc. and lower the heat. Cover and simmer until done. Mix it with the rice and beans and you have another quick meal!

Weekly Recipe: Asian Style Brown Rice

Asian Style Brown Rice

1 cup brown rice

1/4 onion diced

1/2 red pepper cut into strips

2 cloves garlic minced

Frozen veggies (I used spinach, broccoli, cauliflower, and carrots for this recipe)
1 can mushrooms

1 Tbsp. sesame oil

Red pepper flakes

Pepper

Ginger

Soy sauce 

Sesame seeds

Flaxseeds ground

Cook the brown rice according to package directions. Meanwhile stir fry the frozen veggies with the sesame oil until cooked through. Then add the onion, red pepper, garlic and spices. When they are done cooking add the seasame seeds and ground flaxseeds and soy sauce (all to taste). Stir in the brown rice and adjust seasonings to taste.

I've also added bean sprouts and baby corn before to give it more of an asian feel. Add any veggies you like and enjoy!