Stuffed Butternut Squash

Recipe View Preheat oven to 400 degrees F (205 degrees C). (5 minutes)

Recipe View Prepare the squash: Place squash halves in a baking dish with about 1 inch of water. Cover the dish tightly with foil. (2 minutes)

Recipe View Bake the squash: Bake in the preheated oven for 1 hour, or until the squash flesh is easily pierced with a fork. Remove from oven and keep warm. (60 minutes)

Recipe View Cook the rice: While the squash bakes, bring 1 cup of water to a boil in a saucepan. Add the basmati rice, stir, reduce heat to low, cover, and simmer for 20 minutes, or until all the water is absorbed. Fluff with a fork. (25 minutes)

Recipe View Sauté the vegetables: In a large skillet over medium-high heat, combine the Brussels sprouts, julienned carrots, and garbanzo beans. (3 minutes)

Recipe View Create the glaze: In a small bowl, whisk together the soy milk, tamari, turmeric, and minced garlic. (2 minutes)

Recipe View Combine and simmer: Pour the soy-tamari mixture over the vegetables in the skillet, tossing to coat evenly. Cover the skillet and simmer for 20 minutes, or until the Brussels sprouts and carrots are tender. If the mixture becomes too dry, add a tablespoon or two of water or additional soy-tamari mixture. (23 minutes)

Recipe View Combine rice and vegetables: Gently stir the cooked rice into the vegetable mixture in the skillet until well combined. (2 minutes)

Recipe View Stuff the squash: Spoon the rice and vegetable mixture evenly into the hollowed centers of the baked butternut squash halves. (5 minutes)

Recipe View Garnish and serve: Garnish with chopped fresh parsley or cilantro and a sprinkle of toasted pumpkin seeds, if desired. Serve immediately with additional tamari on the side, and season to taste with salt and pepper. Enjoy! (2 minutes)