Hoff's Savory Stuffed Squash

Hoff's Savory Stuffed Squash
Serves: 2
meat-free, dairy-free, egg-free, oil-free


Ingredients:

• 1 Acorn Squash
• 2 cups Whole Wheat Israeli Couscous
• 2 1/2 cups Veggie Broth
• 1 cartoon sliced Mushrooms
• 1 cup Shredded Carrots (rough chopped)
• 1 small-medium Sweet Onion (chopped)
• 2 Garlic cloves (minced)
• 1/3 cup Nutritional Yeast
• 2 tbsp. Almond Butter
• 2 tbsp. Braggs
• 1 tsp. Cumin
• 1 tsp. Cinnamon
• 1 tsp. Onion Powder
• 1 tsp. Garlic Powder
• Sea Salt

Directions:

1. Preheat oven to 400 degrees
2. Cut Squash in half and deseed
3. Place Squash face down in a baking dish with about an inch of water
4. Cook until soft for about 40 minutes
5. Season Squash with Sea Salt & set aside
6. Meanwhile, bring Broth (Nutritional Yeast added) to a boil, reduce to a simmer, stir in Couscous, cover & cook for 15 minutes (fluff with fork when done)
7. In a non-stick skillet, sauté Onions, Mushrooms & Carrots in Braggs, adding Garlic at last few seconds of cooking
8. Stir in Almond Butter until melted and well combined
9. Combine with Couscous, stir in Seasonings & fill each side of Squash

Hoff Thoughts: You will have leftover stuffing, that's a bonus in my book as it's delicious!  But, if you insist, cut back to 1 cup of Couscous and 1 cup of Broth.