Vegetarian Stuffed Squash
: Cut the squash in half, remove the seeds and bake in a 350* oven upside down with a little spray on the foil and a little water until soft (around 40 minutes)
: While it's cooking, sauté any vegetables that excite you. I did oil, garlic, onions, mushrooms, zucchini, cabbage, jalapeño pepper, baby bok choy and fresh basil, salt and pepper.
: Scoop out the insides of the squash and mix with the vegetables.
: Fill the squash back up. You'll probably have extra for another meal. I put a little marinara and cheese on top before I baked for another half hour in the oven.
This recipe is gluten-free and vegetarian and can also be vegan if you leave out the cheese!
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