acorn squash sliced in half and seeded
1/4 cup sliced mushrooms
1/4 cup diced celery
1/4 cup diced bell pepper
1/4 cup diced onion
1/4 cup quinoa, cooked
1 T basil
1 tsp black pepper
handfull almonds (optional)
1 T agave necter
2 slices tomato
2 dollops of vegan sour cream like the Tofutti brand. (I make my own)
Someone please buy me some new plates....yeeesh!
Preheat oven to 400 degrees, place both halves of squash face down in a one inch deep baking pan. You can spray the bottom with cooking spray, but it works fine if you don't.
Bake for 45 minutes
saute mushrooms, celery, peppers, and onions for 5 minutes, or until tender. transfer to pan of cooked quinoa and mix, then add the basil, black pepper, and agave necter, mix.
Pack the mixture into each side of the squash. Top with almonds, tomato slices, and tofu sour cream.
Try not to drool and enjoy!
* behind the squash is a baked sweet potato with cinnamon and agave necter. It was good, but looked like crap*
Warning: do not make the following disasters unless you enjoy the taste of failure:
Mushrooms, quinoa, cherry tomatoes, vegan country gravy, flax seeds....looked like cat vomit. Taste wasn't too fantastic.....
Spaghetti squash spaghetti. Um, two mushy consistancies with salty Lightlife Smart Ground mixed in with prego sauce. Made for an indigestion nightmare.
Stuffed portabello mushroom caps with smart bacon, chopped bell peppers and onion, and Daiya cheese on top. Could have been delicious, but since I added too much salt, and forgot to scrape the mushroom membranes out, it tasted like a mouthful of salty dirt.
All I can say is, "At least I'm trying"....and with that said, I hope I learn other things soon before I starve.