Vegan, Grain-free, Gluten-free
Ingredients
2 acorn squash
8 oz mushrooms
1 Tbsp coconut oil
½ onion
1 garlic clove
1 bunch of kale
¾ cup broccoli rice
1 cup daiya cheese
Add favorite spices
Salt and pepper to taste
Instructions
- Preheat oven to 375. Cut acorn squashes in half from stem to bottom. Scoop out the seeds (clean and toast seeds if you want a tasty snack). Poke a few holes in the skin with a fork. Place squash flesh side down in a baking dish filled with ¼ inches of water. Bake until soft about 30 min.
- Add coconut oil to a large skillet over medium heat. Sautee the onion and garlic for 1-2 minutes, until fragrant, then add mushrooms and season with salt and pepper. Allow mushrooms to cook and once dry and golden, add kale and stir. Cook till kale is wilted then take off heat. Add broccoli rice and desired spices and combine
- When the squash are soft, remove from the oven, season with a little coconut oil and salt and pepper, and then fill with veggie mixture. Add cheese and place back in oven until cheese is melted about 10 min.
