for breakfast today, i had some leftover squash that i had made for halloween.
Stuffed Acorn Squash
makes 8 servings
2 acorn squash
medium onion, diced
2 cloves garlic, minced
1 T. tamari
1 c whole wheat couscous, dry
1 1/4 c broth
1/2 t. of each of the following: rosemary, sage, thyme, marjoram, oregano
salt and pepper to taste
1/4 c. dried cranberries
1/4 c. chopped walnuts
1/4 c. chopped dried apricots
preheat oven to 400. cut squash in half and scoop out seeds. place, cut side down on a parchement lined baking sheet and place in the oven
saute onion and garlic in a small amount of oil until softened. add the tamari and stire for 30 seconds. add the couscous and stir for 1 minute. add the broth, spices, and salt and pepper, bring to a boil (this should happen quickly), stir couscous, cover, and take off heat.
let stand for 5 minutes. add the dried fruit and walnuts to the pot and re-cover for another 5 minutes.
uncover and stir to incorporate everything.
remove squash from the oven. they should be done by now, but if they're not, cook until they are tender.
when squash is finished, take it out of the oven and let it cool for a few minutes, flip them over (be careful not to rip holes in them - they will be soft). fill with the couscous mixture. drizzle pomegranate molasses and hoisin sauce over top. cut each squash in half carefully and serve.
this is especially awesome with sauteed greens on the side. on halloween, i made kale with the tahini sauce from vegan with a vengeance
i had some leftover mexican tacos from yesterday for lunch.
dinner was another attempt at raw. this was my third raw meal and this is the first one that didnt go well. i think i just wasn't in the right frame of mind for it. it's solidly autumn in new jersey and it's been chilly all day. i started eating tonight and i realized that i really wanted something warm. it wasn't that i disliked the meal, i just wasn't into it tonight. anyway, tonight's raw meal was "pasta" alfredo. the pasta consisted of zucchini noodles mixed with red pepper, mushrooms, shallots, tarragon, onion, garlic, jalapeno, and ginger. the alfredo was cashews and macadamia nuts processed with lemon juice and nama shoyu. my food processor is super small and not very strong, so instead of getting a creamy sauce from the nuts, i got more of a pasta. no biggie.