Mexican Style Stuffed Acorn Squash

November 15, 2012 -
8 comments, add yours

hi all! I hope you’re enjoying your week!
Last night I got the urge to cook new recipes.
Within an hour & a half I came up with 3 new ones!

Talk about a girl with a mission.

Not sure if I’m alone with this but I’ll be sitting there during the day
and a new idea will pop into my head
& BOOM!

That night it is created.

Edible or not, I still feel accomplished.

To continue with my sharing of #plantPOWER recipes from last week,
how about we move to number 3 today?

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It’s a Mexican take on an old classic!

stuffed acorn

So Simple!
I was inspired by my best friend Kate.
We text back and forth new recipes we try & she made a version of this! Winking smile

Directions:

Wash & Cut acorn squash in half (I used a golden acorn squash)
scoop out seeds & spray squash with coconut spray.
Put face down in a baking dish & bake at 350 degrees for about 40 minutes.
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While that’s baking,

Cook down 1 small onion on medium high heat with;
1 TB minced garlic
2 TB coconut oil

Then add in

1 bunch of Kale Leaves
2 Chopped Peppers of choice (I used red & yellow)
1.5 cups of mushrooms
1 Medium Tomato
1 can of black beans (rinsed and drained)

Once cooked; stir in
4 TB Of Nutritional Yeast
1/2 TB of Smoked Paprika (obsessed with this)
Sprinkle of Sea Salt & Pepper
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Put half of the squash on a plate

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& stuff with veggie mix.

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Serve with sliced avocado & some salsa!!

Top with chopped green onion!!

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Makes a perfect dinner for TWO!

Just ask Corey…

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who I caught mid-laugh after he
attempted to take a mature picture.Winking smile

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It was a perfect protein, healthy fat, & clean carb packed PLANT POWERMEAL!

Hope you’ll try it out!
And don’t forget to SUBMIT YOUR TURKEY DAY RECIPE!!

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Enjoy your day!

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