Last Fall’ish Dinner…

Before the end of November I had planned on making this Harvest-Stuffed Acorn Squash recipe from Vegan Table. It was to be a side dish at my Vegan Thanksgiving, but there was too much other stuff to do. Anways. J and I enjoyed it yesterday night and here are the steps to making it…or you could just buy the Cookbook: Vegan table yourself and have all the yummy recipes.Gather all ingredients: Onions, Celery, Wild Rice, Brown Rice, Olive Oil, Cardamom, Ginger, Cinnamon, Sea Salt, Pepper, Cloves, Raisins, Chopped nuts (I used pecans) and Acorn Squash.

Wash the acorn squash, cut them in half and place in an oven (375 degrees) for 30 minutes face down…No oil on these babies…

Now boil both rice in separate pots till done, and fry up the onions and celery. When the rice is done and the onions are clear you can mix in a bowl. Add the raisins, nuts, spices, rice, onions, and celery.Looks yummy right now actually. And it is by the way…Yummmm. Take the acorn squash out of the oven and spoon out some of the yummness that is baked… just enough to make room for the harvest rice. Spoon the rice mixture into the squash and cover with aluminum foil. Bake for another 30 minutes at the same temperature.Enjoy! The last fall’ish dinner until next year! Now off to look up Winter Recipes.

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