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Vegan Stuffed Acorn Squash

Samantha Serpe

Vegan Acorn Squash

If you've read any of our previous posts, you're probably well aware of our love for acorn squash. Not only is it delicious, but it is packed full of nutrients which is why we continue to use them. This time around we used it as a bowl to be filled with a yummy mixture of veggies and vegan sausage. 

We love to use Field Roast Italian Sausage since it's made from grains and vegetables. It contains zero soy and doesn't have any fillers, like some vegan brands. Field Roast has a few flavors to choose from, but the slight spiciness of the Italian sausage pairs so well with the sweet bell peppers. Now, we know there are some meat lovers out there that aren't digging the vegan sausage option, no worries! All you have to do is swap out the vegan sausage for ground turkey! It's as easy as that.

The vegan sausage may not be the only thing you are hesitant about...some of you may be wondering, "what the heck is nutritional yeast"? Nutritional yeast is a flakey supplement that is an excellent source of niacin, riboflavin, and folate. These are all B Vitamins that work to bring you energy and help with brain function. It is also provides a full spectrum source of amino acids. We love to use it as a substitute for cheese since it has a slight cheesy, nutty flavor. 

This might be on our top 10 list of comfort foods. It is a guilt free way to warm the body and soul. So cozy up on the couch with your favorite blanket and enjoy!

Servings: 2

Ingredients:

1 medium sized acorn squash, halved and roasted (see How to Roast Acorn Squash)

1 red bell pepper diced

½ red onion, minced

2 Cups chopped kale

2 vegan sausages

½ T chopped garlic

2 T grapeseed oil

2 T nutritional yeast (optional)

Salt and pepper to taste

Instructions:

1.)    Follow instructions on How to Roast an Acorn Squash for the halved roasted acorn squash

2.)   While the squash is roasting, start cutting the red bell pepper, red onion, and kale

3.)   In a large skillet over medium heat add grapeseed oil, garlic, and minced onion. Cook until onion is translucent

4.)   Add in red bell pepper, stirring and mixing frequently until the bell pepper is tender

5.)   Add the chopped kale into the skillet, salt and pepper to taste. Cook until the kale becomes a dark green

6.)   Once all the veggies are cooked crumble both vegan sausages into small pieces, add to mixture. Cook for about 2-3 minutes or until the sausage is cooked

7.)   Turn heat off and add nutritional yeast to the veggie and sausage mixture

8.)   Fill each half of the roasted acorn squash with the veggie and sausage mixture, serve and enjoy!