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| Easter Dinner! Roasted stuffed Acorn Squash with Pesto! |
*When I cooked this, I did not have my blog in mind- so bear with me as I don't have exact measurements.
Ingredients:
1 Acorn Squash (save the seeds and drizzle with olive oil and roast them for the pesto)
The Filling
Broccoli Slaw (3 cups pulsed in the food processor)
3 cloves Garlic
1/4 Sweet Onion
1/8 cup diced fresh herbs (I used basil and rosemary)
A hand toss full of slivered Almonds
One pouch of Seeds of Change Quinoa & Brown Rice
Topping
One small container of mixed Mushrooms
Olive Oil
Smoked Sea Salt
Pesto
1 Cup Fresh BASIL
1 Cup Sundried Tomatoes (I used oil packed and rinse them)
1 Cup Pinenuts
1/3 Cup Nutritional Yeast
Roasted Acorn Squash Seeds
Salt and Pepper to taste
*I use bourbon smoked citrus pepper
Step One:
Cut Acorn Squash in half. Discard stringy pulp and keep seeds. Fill baking pan with 1 inch of water turn squash cut side down and bake until tender. Roast seeds at the same time.
Step Two:
Pulse the broccoli slaw, onion and garlic in food processor. Sautee´in olive oil. Toss in almonds to toast. Add fresh herbs
Step Three:
While Step One is cooking arrange washed and dried mushrooms on a baking sheet. Drizzle with olive oil. Sprinkle with smoked sea salt and roast/broil until crispy.
Step Four:
Microwave Quinoa & Brown Rice pouch for 90 seconds
Step Five:
Mix fresh basil, sundried tomatoes, pinenuts, roasted seeds, nutritional yeast and garlic cloves to taste in a high speed blender. Add water as needed.
Step Six:
Mix all of the filling together. Empty the water out of the pan of squash and turn the squash cut side up. Spread a spoonful of pesto on the bottom. Fill with the filling mixture. Add a dollop of pesto on top and spread the roasted mushrooms around the pesto.
Step Seven:
Bon Appetit! Enjoy!
