Edit Post “Vegan Stuffed Acorn Squash with Creamy Tahini Sauce” ‹ Forks Over Knives — WordPress

Step 1

Instructions

Step 2

Cook rice according to package directions. Fluff with a fork, cover, and set aside. While rice cooks, preheat oven to 375°F. Line a baking sheet with parchment paper. Cut squash in half (from stem to tip); scoop out seeds. Place halves cut side down on prepared baking sheet; pierce the skin a few times with a knife tip. Bake 40 to 45 minutes or until squash begins releasing some juices and the flesh gives when pressed. (Baking time will vary depending on the size and type of squash used.) To make tahini sauce, in a small bowl whisk together tahini, 3 tablespoons of the lemon juice, the maple syrup, and a pinch of salt. Whisk in water, 1 tablespoon at a time, to thin to a drizzling consistency. For filling, in a large nonstick skillet cook onion, celery, carrot, and ¼ cup water over medium 10 minutes or until onion is translucent and carrot is tender, stirring occasionally. Stir in the next five ingredients (through black pepper); cook 1 minute more. Turn off heat. Add cooked rice to skillet with vegetables. Stir in apple, cranberries, pecans, and the remaining 1 tablespoon of lemon juice and ½ teaspoon of salt. Taste and adjust seasoning as needed. Cover to keep warm until squash are ready.