Stuffed Acorn Squash with Steamed Brussels Sprouts and “Cheese” Sauce

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Stuffed baked squash makes a hearty winter meal.

Ingredients

2 acorn squash

2 cups of Brussels sprouts

For the stuffing:
1 T oil

1/2 cup chopped onion

1 cup chopped celery

1/2 cup grated carrots

Squash pulp

1/2 cup walnuts

1/2 cup slivered almonds

1/4 cup fresh parsley, chopped

1 tsp ground sage

1/2 tsp rosemary

1/2 tsp thyme

2 cups croutons*

1/2 cup water or vegetable broth

Salt to taste (optional)

For the “Cheese” Sauce:
Yield: 2 cups

2 cups rice or almond milk

3 T whole wheat, brown rice or soy flour

1/2 cup nutritional yeast

1/2 tsp paprika

1/4 tsp turmeric

2 T non-hydrogenated vegetable spread

Preparation

For the Stuffed Squash:

Preheat the oven to 350 degrees.
Cut the squash in half, remove the seeds and some of the pulp to make room for stuffing. Discard the seeds; save the pulp.

In a large pan over medium-high heat, cook the onions, celery and carrots in oil for a few minutes. Add the nuts, parsley, herbs and the squash pulp and cook for a few minutes. Stir in the croutons and then add the water. The stuffing should be moist. Stuff each half of squash with equal parts of the stuffing. Bake for 45 minutes, or until the squash is soft.

For the Brussels Sprouts:
Rinse Brussels sprouts, remove any brown leaves and trim ends. Cut a cross-hatch in the end of each sprout. Place in a steaming basket in a heavy pot or wok, cover and steam for 5-7 minutes, or until soft.

For the "Cheese" Sauce:
Put the flour into a glass or measuring cup. With a fork or whisk ready, pour in 1/2 cup of the rice or almond milk. Whisk until there are no lumps. Heat the rest of the liquid in a sauce pan. Add the yeast and dissolve. Add the paprika and turmeric and then whisk in the flour mixture. Bring to a boil, lower the heat and simmer for 30 seconds. If the sauce is too thick, add a little more rice or almond milk. Turn off the heat and stir in vegetable spread before serving.

Recipe by
Karna Knapp