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Hello Readers! I know I mentioned something about this last night, and here it is. Welcome to the first Adventures in Veganism Recipe Redo Contest! I made a beautiful acorn squash recipe last night, and it didn’t turn out quite as I’d hoped. It was very visually appealing, but the flavor just didn’t do it for me. I feel like it was too bland. Scott enjoyed it but thought that it was missing something as well.  Because it was so beautiful to look at and I loved the acorn squash, I don’t want to give up on this one just yet. This is where our readers come in! Get ready!

We want YOU to suggest changes we can make to this recipe to make it more palateable.  Winners will have their new altered recipe posted here AND will have the opportunity to write a feature guest post for our blog. All submissions can be sent to adventuresinveganism@gmail.com Please remember that all suggestions must be vegan. We can’t wait to see what you all suggest!

Before I post the recipe and photos, I want to say that 1) I really, really disliked the flavor of the chard, but loved the colors. 2) More seasoning!! 3) Probably more rice? ….I don’t know. It needs some work! Here it is. Get to revamping it!!

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Emeril’s Brown Rice Stuffed Acorn Squash

Recipe courtesy Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc

Ingredients:
2 acorn squash, split in half, seeds removed
2 tablespoons grapeseed oil
1 orange pepper, finely chopped
1/2 white onion, finely chopped
Salt and pepper, to taste
1 bunch Swiss or rainbow chard, ribs removed and diced, leaves chopped
4 cloves garlic, chopped
2 cups cooked brown rice
2 teaspoons chopped parsley
1 cup shredded Monterey Jack cheese (Obviously we omitted this ingredient since we are vegan)

Method:
Place the squash, cut side down, onto a microwave safe dish.

Flip these puppies over before you microwave them

Flip these puppies over before you microwave them

Microwave on high for 12 minutes or until then flesh is soft. Set aside. (Alternatively, you can roast the squash in a 400 degree oven for 30 minutes.) Preheat the oven to 400 degrees.

In a large sauté pan over medium high heat, add the grapeseed oil. After a minute, add the orange pepper and onion and season with salt and pepper.

Onions and Orange Peppers

Onions and Orange Peppers

Once the vegetables begin to soften, add the chard ribs.

With rainbow chard ribs added

With rainbow chard ribs added

Continue to cook another 2 minutes or so, and add the garlic. Stir to combine and cook only until the garlic becomes fragrant.

With garlic added

With garlic added

Turn off the heat and stir in the brown rice, chopped chard leaves and parsley.

with chard leaves, parsley, and rice added

with chard leaves, parsley, and rice added

Place the acorn squash halves in a baking dish and fill each with 3/4 cup of the mixture. Sprinkle each stuffed squash with about 1/4 cup of the Monterey Jack cheese and place in the oven for 15 5-10 minutes or until the cheese begins to melt.

Everything stuffed into the squash

Everything stuffed into the squash

Serve warm with red pepper hummus or a side salad.

Yield: 4 servings

P.S. I roasted the seeds from the squash just as one would roast pumpkin seeds, boiling them first for 10 minutes followed by a nice tossing in olive oil and garlic salt to roast at 400* for about 15 minues. They turned out amazing!!

Roasted Squash Seeds

Roasted Squash Seeds

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