Stuffed Butternut Squash Recipe

Recipesfull introduces to you: Vegan Recipes. (Stuffed Butternut Squash Recipe). I developed this recipe using a few of my favorite ingredients. This is an easy to prepare vegan recipe that creates a very balanced meal, and is great served with a green salad. In addition, it's a delicious dish that will be enjoyed by vegetarians and non-vegetarians alike.

Brief

Prep 30 mins

Cook: 1hr25 mins

Total: 1hr55 mins

Servings: 2

Yield: 2 servings

Stuffed Butternut Squash Recipe

Ingredients

1 butternut squash

halved and seeded

½ cup basmati rice

6 Brussels sprouts

trimmed and quartered lengthwise

1 medium carrot

peeled

sliced and julienned

⅓ (15.5 ounce) can garbanzo beans

¼ cup soy milk

3 tablespoons tamari

½ teaspoon ground turmeric

2 cloves garlic

minced

Maple Pecan Muffins (Vegan, Gluten-Free, Dairy-Free)

Tips

Directions

Step 1

Preheat oven to 400 degrees F (205 degrees C). Place squash in a baking dish with one inch of water and cover with foil.

Step 2

Bake squash in the preheated oven for 1 hour or until flesh is fork-tender. Keep warm.

Step 3

In a saucepan bring water to a boil. Add rice and stir. Reduce heat cover and simmer for 20 minutes.

Step 4

Meanwhile place Brussels sprouts carrots and garbanzo beans in a skillet over medium high heat. Stir together soy milk tamari turmeric and garlic and add to the skillet tossing to coat. Cover and simmer for 20 minutes or until tender. Add a small amount of water or more soy-tamari mixture as needed to prevent drying out. Combine rice with vegetable mixture and scoop into squash. Serve with additional tamari and season to taste. Enjoy!

Nutritional Information

Stuffed Butternut Squash Recipe

Servings Per Recipe:2

Calories: 714.3

% Daily Value *

Protein: 21.5g 43%

Carbohydrates: 166.2g 54%

Dietary Fiber: 33g 132%

Sugars: 23.5g

Fat: 3g 5%

Saturated Fat: 0.5g 3%

Vitamin A Iu: 110201.8IU 2204%

Niacin Equivalents: 17mg 131%

Vitamin B6: 1.9mg 119%

Vitamin C: 181.9mg 303%

Folate: 356.7mcg 89%

Calcium: 470.8mg 47%

Iron: 10.2mg 57%

Magnesium: 344.4mg 123%

Potassium: 3208.5mg 90%

Sodium: 1812.3mg 73%

Thiamin: 1.1mg 107%

Calories From Fat: 27.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.