Stuffed Acorn Squash with Roasted Garlic, Sage, Pumpkin Sauce and Fresh Squash Blossoms


Stuffed Acorn Squash with Roasted Garlic, Sage, Pumpkin Sauce and Fresh Squash Blossoms

Stuffed Acorn Squash with Roasted Garlic, Sage, Pumpkin Sauce and Fresh Squash Blossoms

Florida Coastal Cooking

Serves 6 - 1 cup spaghetti squash, 1/2 acorn squash, 1/4 cup sauce
Vegan, Gluten Free
 

Ingredients
1 spaghetti squash**
3 acorn squashes
1 onion
2 small bulbs garlic or one large
Salt and fresh ground pepper, to taste

Sauce
1/2 cup canned pumpkin puree
1/4 cup nutritional yeast (or Parmesan cheese for non-vegan)
1/2 cup plain non dairy creamer - I used Silk Original (or regular creamer for non-vegan)
1/2 tsp coarse sea salt
1/2 tsp dried sage
1/2 tsp dried thyme
1 Tbsp fresh chopped rosemary
4 squash blossoms (optional)

Directions

1. Preheat oven to 350F.  Cut squashes in half and scoop out seeds, chop onion, cut tops off garlic and wrap in foil; prepare pans with non-stick cooking spray.   Place squashes face down on pans, add onions and garlic around squashes.  Bake 60 minutes.

2. Add pumpkin puree, nutritional yeast, creamer, salt, sage and thyme to small sauce pan; heat over medium, low heat.  Stir in roasted onions and garlic and simmer mixture, about five minutes or until heated through.

3. Place 1/2 acorn squash on each of six plates, top with 1 cup spaghetti squash and 1/4 cup sauce mixture. Slice squash blossoms; sprinkle evenly over 6 plates, top with sprinkle of chopped fresh rosemary.

**There may be some left over depending on the size of the squash. 

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