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    1 year ago

    Buckwheat & Vegetable Stuffed Acorn SquashPreheat oven to 325 Fahrenheit.Slice 1 acorn squash in half and scoop out seeds & stringy parts.Place squash, cavern side down, in baking pan. Fill with 1/4 inch water. Bake 45 minutes.Cook 1/2 cup buckwheat; bring 1/2 cup buckwheat to a simmer in 1 cup water with 1/2 teaspoon paprika. Cover and simmer 20 minutes until liquid is absorbed.In a medium frying pan heat 1 tbsp olive oil over medium high heat.Add 1/2 yellow onion, diced and sauté until translucent and fragrant.Lower heat, add a handful of fresh baby spinach and 4-6 cherry tomatoes, halved.When spinach is wilted remove from heat, season with salt & pepper and stir to combine with buckwheat.
Remove squash from oven and drain water from pan.Flip squash over and brush with oil.Fill with buckwheat & vegetable mixture. Bake 15 minutes more.Sprinkle with nutritional yeast and eat. 

    Buckwheat & Vegetable Stuffed Acorn Squash
    Preheat oven to 325 Fahrenheit.
    Slice 1 acorn squash in half and scoop out seeds & stringy parts.
    Place squash, cavern side down, in baking pan. Fill with 1/4 inch water. Bake 45 minutes.

    Cook 1/2 cup buckwheat; bring 1/2 cup buckwheat to a simmer in 1 cup water with 1/2 teaspoon paprika. Cover and simmer 20 minutes until liquid is absorbed.
    In a medium frying pan heat 1 tbsp olive oil over medium high heat.
    Add 1/2 yellow onion, diced and sauté until translucent and fragrant.
    Lower heat, add a handful of fresh baby spinach and 4-6 cherry tomatoes, halved.
    When spinach is wilted remove from heat, season with salt & pepper and stir to combine with buckwheat.

    Remove squash from oven and drain water from pan.
    Flip squash over and brush with oil.
    Fill with buckwheat & vegetable mixture.
    Bake 15 minutes more.
    Sprinkle with nutritional yeast and eat. 

    vegan

    squash

    vegetables

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