Stuffed Butternut Squash Best Family Recipes

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Stuffed Butternut Squash

"I advanced this recipe using a few of my favored substances. This is an clean to put together vegan recipe that creates a completely balanced meal, and is terrific served with a green salad. In addition, it is a scrumptious dish with a purpose to be loved with the aid of vegetarians and non-vegetarians alike."

Ingredients :

1 butternut squash, halved and seeded
half of cup basmati rice
6 Brussels sprouts, trimmed and quartered lengthwise
1 medium carrot, peeled, sliced and julienned
1/three (15.Five ounce) can garbanzo beans
1/4 cup soy milk
3 tablespoons tamari
half of teaspoon floor turmeric
2 cloves garlic, minced

Instructions :

Prep : 30M	Cook : 2M	Ready in : 1H55M

Preheat oven to 400 levels F (205 tiers C). Place squash in a baking dish with one inch of water, and cowl with foil.
Bake squash in the preheated oven for 1 hour, or until flesh is fork-smooth. Keep heat.
In a saucepan, bring water to a boil. Add rice and stir. Reduce warmness, cover, and simmer for 20 minutes.
Meanwhile, vicinity Brussels sprouts, carrots, and garbanzo beans in a skillet over medium excessive warmth. Stir collectively soy milk, tamari, turmeric, and garlic, and upload to the skillet, tossing to coat. Cover, and simmer for 20 minutes, or until soft. Add a small amount of water or extra soy-tamari mixture, as wanted, to save you drying out. Combine rice with vegetable aggregate, and scoop into squash. Serve with extra tamari and season to taste. Enjoy!

Notes :

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