Thursday, February 12, 2009

The Hungry Vegetarian

Stuffed Squash (vegan)

This is one of my all-time favorites, so good, so good-lookin,' and so good for you.

1 spaghetti/acorn squash
½ cup cooked rice
½ cup salsa (corn or bean are extra-good)

Cut the squash in half along the lines and scoop out the seeds with a spoon. Place the halves face-down on a greased cookie sheet. Bake in a 375* oven for ½ hour.

Mix the rice and salsa together, throw in a little oil or butter if desired, and use the mixture to (over)fill the squash-halves. Now placed on the cookie sheet face-up, the squash goes in for another half-hour.

When it comes out, the squash is soft and the rice is flavorful and crispy on top.

Recipe by FriendlyTaco of Chiyogami Creations.

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