This dish was inspired by a meal that I had at Josie’s in the city. It’s a organic sustainable restaurant that serves delicious foods. It’s a good place to go when you are with someone who isn’t so comfortable with vegan restaurants. There are several good vegan selections and all their food is carefully made and well-presented. I loved the meal I had there so much even a year later I can remember what I had! So I had Dwight make something similar, and would like to share the recipe with all of you 🙂 This is basically acorn squash stuffed with brown rice or quinoa and steamed veggies.
Ingredients (Serves 2):
- 1 acorn squash
- 1 cup brown rice or quinoa
- 2 cups water
- 1 bunch of kale
- 1 head of broccoli
- Turn the oven to 400 degrees. Slice open the acorn squash and take out the seeds and pulp. Place a tablespoon of water and a spoonful of coconut oil in the center of each half. Place this in the oven for about an hour.
- Put 1 cup of brown rice and 2 cups water in a pot. Bring to a boil, then let it simmer until the water is absorbed.
- You will only need about 10 minutes to steam or saute the broccoli and kale. So 45-50 minutes later you will want to either place the veggies in a steamer or saute the broccoli and kale. (Also you can put in whatever veggies you want)
- Once everything is cooked layer the rice and veggies on top of each half and serve. To get the full experience you’ll want to mix the pulp of the acorn squash in with the veggies and brown rice.
If you don’t have a steamer it is no biggie. Steaming is less damaging to the vegetables, but lightly sauteed veggies are good as well. You can make a sauce to go along with this dish, but the acorn squash is sweet enough it isn’t necessary.