VEGETARIAN THANKSGIVING

 

 

VEGETARIAN THANKSGIVING

THREE SISTER’S SQUASH

The sisters in this recipe are the native American staples beans, corn and squash, which together offer a delicious main course for vegan diners.

Ingredients

  • 2 cloves garlic, minced divided
  • 1 tablespoon olive oil
  • 2 acorn squash
  • 1 cup red onion, diced
  • 2 serrano chiles, minced
  • 1 (15 oz)can black beans, drained and rinsed
  • 2 cups corn kernels
  • 2 cups broccoli florets, diced
  • 1 ½ cups cooked wild or brown rice or quinoa(optional)
  • ½ cup fresh parsley, minced
  • 1 teaspoon paprika
  • Salt and pepper, to taste

Preparation

  1. Put olive oil and minced garlic in a small bowl, set aside.
  2. Remove stem from squashes, and cut each in half, from top to bottom. Scoop out seeds and discard,
  3. Brush inside of each squash with the garlic oil, place flesh side up on a microwavable plate, cover with waxed paper and cook on high 7-10 minutes.
  4. While the squash is cooking, you can prepare the filling ingredients.  Heat a pan, add olive oil, and sauté onion and chile for about 2 minutes, over medium-low heat.
  5. Add garlic, black beans, corn, broccoli and rice. Cook for 3-5 minutes, keeping corn  bright yellow and broccoli  bright green. Stir in parsley, paprika, salt and pepper and continue to cook for about a minute. Adjust seasonings if needed.
  6. Scoop corn and bean mixture into center or squashes. Serve right away.

IF YOU ARE NOT A STRICT VEGAN I WOULD ADD SOME SHREDDED PEPPER JACK CHEESE OVER THE TOP!

USING QUINOA AND RINSING THE BEANS VERY WELL, MAKE THIS A GLUTEN FREE DISH AS WELL!

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