STUFFED ACORN SQUASH

By Juliana Nino November 03, 2018

Recipes

INGREDIENTS:

1 Acorn squash
3 tbsp. extra virgin olive oil
salt & pepper
3 ounces andouille sausages (diced)
2 scallions (chopped)
2 handfuls organic cherry tomatoes (halved)
2 small garlic cloves- or one large one (finely minced)
3.5 ounces shiitake mushrooms (sliced)
1 cup cooked wild rice
1 tbsp. coconut aminos or soy sauce
¼ tsp crushed red pepper flakes

TOPPING:

2 handfuls of Artisan Tropic Cassava Strips with Sea Salt
¼ cup freshly grated parmesan cheese
2 tbsp. freshly chopped parsley

FOR THE SHRIMP

1- First, preheat oven to 4000

2-Line a baking sheet with parchment paper and set aside.

3-Using a very sharp knife, cut off each end of the squash. Remove as little as possible. Then cut it in half and remove the seeds using a spoon.

4-Brush the insides and tops of each piece of squash with 2 tablespoons of olive oil and sprinkle with salt and pepper. Place squash cut side down on the prepared baking sheet. Then roast for 45 minutes to 1 hour or until squash is tender but still holding its shape.

5-While the squash roasts, heat the remaining 2 tablespoons of olive oil over medium-high heat and brown the sausage. Remove sausage from the pan and set aside.

6-Now, add tomatoes, scallions, and garlic to the same pan and sauté for a few minutes.

7-Add mushrooms and continue to sauté until mushrooms are tender (about 3 minutes).

8-Now, add rice, coconut aminos, sausage, and pepper flakes and stir to combine. Continue to sauté until rice is heated through. Taste and season with salt if necessary and remove from heat.

9-Add cassava strips to a food processor or blender and pulse until it reaches breadcrumbs consistency. Then transfer to a bowl with parsley and parmesan cheese and stir to combine.

10-Now, stuff squash with rice mixture and top with cassava and parmesan crust. Drizzle with a little olive oil (so the crust does not burn)

11-Bake for 10 minutes or until cheese melts. Serve immediately with a salad and enjoy.