Vegan Acorn Squash Stuffed with White Beans
Vegan acorn squash stuffed with white beans, carrots, and tomatoes. OH MY. You guys. I can’t even. I made this for dinner, and I still am in awe of how delicious it was. You have to try it!! Recipe and method below:
1 tablespoon avocado oil or coconut oil
1 acorn squash, halved
1 medium carrot, grated (or buy grated carrots)
2 cloves garlic
15 cherry tomatoes, chopped
3/4 cup reduced sodium vegetable broth
1 can reduced sodium white kidney beans (cannellini)
Pink himalayan salt, to taste
Vegan cheese (optional. I use daiya pepperjack style shreds)
1. Preheat the oven to 375 degrees. Remove seeds and strings from the inside of the squash halves.
2. Use a knife to cut several slits in the acorn squash halves both vertically and horizontally. Brush over the squash halves with a little bit of avocado oil, and sprinkle with salt.
3. Place the squash halves in a large pan with an inch or so of water at the bottom of the pan.
4. Cook the squash halves in the oven until soft and browning on the edges, about 40 minutes.
5. Once the squash is halfway done, proceed to the next step.
6. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add the garlic and grated carrots, and cook for 15 minutes or until the carrots are tender, stirring occasionally.
7. Add the beans, tomatoes, vegetable broth, and salt to the skillet, and heat to boiling. Reduce heat to low and cover skillet, stirring occasionally until the squash is done. If desired, add a little bit of vegan cheese right before you turn the stove off and stir it around so that it melts into the mixture.
8. Once the squash is done, place it on plate, and fill each half with the bean mixture! Enjoy!