Name: Stuffed Butternut Squash
Prep time: 30 min
Cook time: 85 min
Total time: 115 min
Yield: 1
Ingredients: 1 butternut squash, halved and seeded; 0.5 cup basmati rice; 6 Brussels sprouts, trimmed and quartered lengthwise; 1 medium carrot, peeled, sliced and julienned; 0.33333334326744 (15.5 ounce) can garbanzo beans; 0.25 cup soy milk; 3 tablespoons tamari; 0.5 teaspoon ground turmeric; 2 cloves garlic, minced

Stuffed Butternut Squash

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Prep Time:
30 minutes

Cook Time:
85 minutes

Total Time:
115 minutes

Creamy garlic soy Brussels sprouts, carrots, and chickpeas over basmati rice stuffed butternut squash. Perfect for vegetarians and vegans.

Ingredients:

1 butternut squash, halved and seeded
0.5 cup basmati rice
6 Brussels sprouts, trimmed and quartered lengthwise
1 medium carrot, peeled, sliced and julienned
0.33333334326744 (15.5 ounce) can garbanzo beans
0.25 cup soy milk
3 tablespoons tamari
0.5 teaspoon ground turmeric
2 cloves garlic, minced

Instructions:

Preheat oven to 400 degrees F (205 degrees C). Place squash in a baking dish with a splash of water, then cover tightly with foil.
Roast squash in a preheated oven until the flesh is fork-tender, about 1 hour. Keep warm.
Bring water to a boil in a saucepan. Stir in rice, then cover and simmer over low heat for 20 minutes.
Sauté Brussels sprouts, carrots, and garbanzo beans in a skillet over medium-high heat. Mix soy milk, tamari, turmeric, and garlic, then pour into the skillet, stirring to coat. Cover and cook for 20 minutes until tender. Add water or more soy-tamari mixture if needed to prevent drying out. Mix rice with vegetables and stuff into squash. Serve with extra tamari and season to taste. Enjoy!

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