Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Acorn squash, cut in half crosswise - seeded (large)

  2. 1 cup 237ml Water

  3. 1 tablespoon 15ml Olive oil

  4. 1/2 tablespoon 7 1/2ml Red onion (medium)

  5. 1 Celery - chopped

  6. 2 Garlic - minced

  7. 1/2 teaspoon 2 1/2ml Dried thyme

  8. 1 teaspoon 5ml Dried oregano

  9. 1 Gimme Lean Beef* - (14 oz)

  10. 1 cup 160g / 5.6oz Canned white beans - rinsed, drained well

  11. 1/4 cup 59ml Walnut pieces

  12. 1 tablespoon 15ml Tamari or soy sauce

  13. 1/4 cup 36g / 1 1/3oz Chopped fresh parsley

  14. Salt and fresh-ground black pepper - to taste

  15. 1/4 cup 36g / 1 1/3oz Grated soy cheese or mozzarella - optional

Instructions Jump to Ingredients ↑

  1. Cut a thin slice off bottom of each squash so it sits flat. Place 4 squash halves, cavity side down, in a microwave-safe dish. Add 1/2 cup water and cover loosely with plastic wrap. Microwave on high 12 to 15 minutes until almost cooked throough. Or, you can cook the squash in the oven. Preheat oven to 375°. Place squash halves, cavity side down, on a baking pan with sides lined with foil.

  2. Add 1/2 cup water to pan and bake squash 35 minutes until almost cooked through. Set squash aside. Heat oil over medium heat in a large skillet. Add onions, celery, garlic, thyme and oregano and saute 3 minutes until vegetables are tender.

  3. Add the Gimme Lean, crumbling it with your fingers as you put it into pan so it resembles ground beef. Cook 2 minutes, add white beans, walnuts, tamari and parsley. Combine mixture well. Season with salt and pepper.

  4. Turn squash cut side up and divide stuffing evenly among squash halves. Pack stuffing in and mound top about 2 inches above squash surface, pressing lightly. You can top each squash half with 1 tablespoon soy cheese or mozzarella cheese, if desired. Place stuffed squash back on a baking dish, add 1/2 cup water to pan to prevent sticking and bake, uncovered, 10 minutes until heated through.


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