21 Day Fix Recipe: Vegan Stuffed Squash

Vegan Stuffed Squash, Marissa Myers

After completing the Ultimate Reset, I have been sticking to a mostly animal product free diet. I still eat wild-caught fish and organic veggie-feed, cage-free eggs. I have learned a lot of new vegan recipes and I wanted to share one of my favorites with you. So here it is…

21 Day Fix Recipe: Vegan Stuffed Squash

4 small acorn squash, cut in half and seeds removed
Himalayan salt and freshly ground pepper
2 cups brown rice
3 tablespoons of olive or grapeseed oil
1 large onion chopped
4 carrots, chopped
1 teaspoon of dried oregano
1/2 teaspoon dried basil
soy sauce or braggs liquid aminos to taste
toasted pine nuts to taste

21 Day Fix Conversion

Depending on the size of the squash this would be 1 to 2 greens. Use 1 yellow of rice for each squash and you are all set!

Preheat the oven to 400 degrees F and place the squash halves, cut-side-up in a large baking pan and add 2 inches of water to the pan. Lightly brush the squash halves with olive oil, season with Himalayan salt and pepper, and bake for 45 minutes. Cook the brown rice as per the instructions (takes about 45-50 minutes). In a large pan heat the oil and add the onion and carrots and heat on low-medium heat until soft. Add the basil, oregano, and soy sauce or braggs to taste. After the rice is done cooking, add to the veggies and fill each squash half with the veggie/rice mixture. Sprinkle pine nuts on top and enjoy!