Ingrédients pour Acorn Squash Stuffed With Herbed Cornbread Stuffing With Seitan
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 cup cooked seitan, crumbled
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 1 green bell pepper, chopped
- 8 ounces cremini mushrooms, sliced
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- 1 teaspoon salt, plus more to taste
- ¾ teaspoon fresh ground black pepper, plus more to taste
- ¼ cup chopped fresh parsley
- 2 cups crumbled cornbread
- 2 tablespoons tamari, plus more to taste
- Not used; recipe calls for apple cider vinegar
- about ½ cup vegetable broth, or as needed
- 1 acorn squash
- 1 tablespoon apple cider vinegar, plus more to taste
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Comment préparer Acorn Squash Stuffed With Herbed Cornbread Stuffing With Seitan
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut each acorn squash in half lengthwise. Scoop out seeds and stringy pulp.
- Make a small slice on the bottom of each half so it sits flat.
- Brush squash cavities with 1 tablespoon olive oil.
- Sprinkle with ½ teaspoon salt and ½ teaspoon black pepper.
- Place squash halves, cut-side down, on the prepared baking sheet. Roast for 30 minutes, or until tender but still firm.
- While squash roasts, heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add 1 medium onion, chopped, and cook, stirring often, until translucent (about 5 minutes).
- Add 1 cup cooked seitan, crumbled, and cook for 2 minutes.
- Stir in 2 cloves garlic, minced; 2 stalks celery, chopped; 1 bell pepper, chopped; 8 oz cremini mushrooms, sliced; 1 teaspoon dried sage; 1 teaspoon dried rosemary; ½ teaspoon salt; and ¼ teaspoon black pepper. Cook, stirring occasionally, for 10 minutes.
- Stir in ¼ cup chopped fresh parsley and remove from heat.
- In a large bowl, combine the cooked vegetables, 2 cups crumbled cornbread, 2 tablespoons tamari, and 1 tablespoon apple cider vinegar. Mix well.
- Stir in enough vegetable broth (about ½ cup) so the stuffing is moist but not soggy.
- Adjust seasoning to taste with tamari, vinegar, salt, and pepper.
- Remove squash from the oven and reduce heat to 300°F (150°C). Carefully turn squash cut-side up.
- Fill each squash cavity with about ½ cup of the stuffing mixture.
- Return squash to the oven and bake until the topping is golden brown and heated through, about 25-30 minutes.
- Let cool slightly before serving. Serve hot.
Nutrition Information (Approximate per serving)
Sodium
98 g
Sugar
18g
Fat
3g
Carbs
19g
