1 Serving of stuffed Acorn squash provides: 100% daily value for Vitamin C, Vitamin K & Omega3 fatty acids

Recipe by: Yvonne Wilhelmi (Health & Culinary Nutrition Coach), Images © Copyright Yvonne Wilhelmi
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Recipe by: Yvonne Wilhelmi (Health & Culinary Nutrition Coach), Images © Copyright Yvonne Wilhelmi
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
This Stuffed Vegan Acorn Squash bowl is a great addition to your Thanksgiving table to accommodate vegan family and friends, combining the seasonal taste of fall and served in a warm, roasted acorn bowl. But not only your vegan friends will be impressed, it is a great side dish that accommodates fall and winter cooking. And with one serving a full amount of Vitamin C, K and Omega-3 fatty acids, it's super healthy as well.
Recipe details:
Mise en place:
Cutting board, oven, garlic press, knife
Cook time:
10min
Prep Time:
45min
Passive:
0.5hours
Recipe Nr.
R#64e4h
Cook time:
10min
Prep Time:
45min
Passive:
0.5hours
Recipe Nr.
R#64e4h
Ingredients:
People served:1-> Change serving size:
Choose your unit (& re-calculate ingredients)
Method:
  1. On baking paper, place the acorn in an oven and bake on 375 F (190 Grad) for about 45 minutes (ovens vary, check once in a while to prevent burning)
  2. Let cool off for about 15 minutes, then carve out acorn flesh, leave about 1/2 inch on the shell.
  3. For the dressing, add the carved out acorn flesh, Garlic, Balsamic Vinegar and both Olive and Flex Seed Oil to a blender and blend for 20 seconds
  4. Add Onions, Black Beans, Lettuce, Bell peppers and pomegranate seed to the Acorn bowl. Once ready to serve, top with dressing.

Recipe health benefits: Vegan Acorn Squash