Monday, January 31, 2005
Southwestern squash con avocado
Ingredients
1 Acorn squash
1/2 Cup cooked black beans
1/2 Cup diced onion
1/2 Cup cooked rice
1/2 Cup sliced Portabella Mushrooms
1/2 ripe avocado (diced)
1/3 Cup thin sliced green bell pepper
1/3 Cup soy sausage
1/3 Cup prepared salsa
1/3 Cup vegan white wine (Frey sauvignon Blanc)
2 Tbls canola oil
3 tsp soy spread
1 tsp chopped garlic
pinch Cajun seasoning
hot sauce
salt, black pepper to taste
Preparation
Halve the acorn squash, scoop out the center seeds and fiber, slice the hollow with the point of a knife to allow quick cooking and spread each with 1 tsps of soy spread. Cover the squash with foil and bake in a 350 degree oven for 1 hour.
Heat the oil and remaining tsps of soy spread in a medium sauce pan. Add onion, green pepper, mushrooms, garlic, sausage and black beans. Saute uncovered over medium heat until the green pepper is fork soft. Add wine and reduce by half. Add the cooked rice, stir and set aside.
avocado relish
Heat 1 tsp canola oil in a sauce pan, add the diced avocado, wine and hot sauce. Reduce by half.
Fill each half of the squash with stuffing mix, top with avocado relish and salsa, bake covered for 1/2 hour at 350 degrees.
serves two
vegan
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