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Stuffed Acorn Squash with Vegan Cheese
- 2 very small acorn squash, halved and seeded
- 1 teaspoon extra-virgin olive oil
- Sea salt
- Freshly ground pepper
- 4 cups Mushroom and Pecan Holiday Stuffing (see recipe below), prepared and ready to bake
- 4 tablespoons shredded vegan cheese (optional)
- 7 slices whole-grain bread, diced
- 1 teaspoon italian seasoning
- 12 teaspoon sea salt
- 1 tablespoon extra-virgin olive oil
- 1 sweet onion, chopped
- 2 stalks celery, with leaves, diced
- 2 12 cups diced cremini mushrooms
- 1 teaspoon reduced-sodium tamari
- 14 cup vegan margarine
- 12 cup boiling water
- 1 vegetable bouillon cube
- 1 cup chopped pecans
Directions:View on PBS Food
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