Hey everyone, welcome to our recipe page. Today I will show you a way to make a distinctive dish, Savory Squash Bowls. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.
Savory Squash Bowls Recipe. This stuffed butternut squash bowl recipe uses pre-prepped squash bowls to save on time and stuffs them with savory chicken sausage, zucchini, tomato sauce and Italian spices. Sweet, savory, and delicious, these squash bowls are nutritious and flavorful.
You can have Savory Squash Bowls using 9 ingredients and 6 steps. Here is how you cook it.
Ingredients of Savory Squash Bowls
- You need 1 of Acorn squash.
- Take 1/2 cup of Kasha.
- You need 2-3 of mushrooms.
- Take 1-2 of carrots.
- Prepare 1/2 cup of peas.
- Prepare 1-2 of garlic cloves.
- It’s 1 Tbsp of olive oil.
- Make ready of Spices,to taste or 1/2tsp each: oregano, cumin, coriander, basil.
- It’s of Water, for cooking squash and kasha.
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Savory Squash Bowls instructions
- Preheat oven to 400°.
- Cook squash: slice the squash in half, lengthwise. Using a grapefruit spoon, scoop out seeds so the flesh is clean. (Save the seeds, they are very yummy when roasted.).
- Place squash face down in roasting pan filled with 1/4inch of water in bottom. Cover with foil. Bake for 30-40 minutes, until squash is cooked, fork tender. :-).
- While squash is cooking, prepare kasha. Kasha is the buckwheat grain toasted before cooking. Put buckwheat in a saute pan over low/medium heat and 'toast' until slightly browned or fragrant. In a saucepan, put 1cup of water to every 1/2cup grain. Bring to a boil then cover and simmer 10-15min, until all water is absorbed. (Feel free to use a vegetable broth, or season the water as you wish.).
- While squash and kasha are cooking, chop the carrot & mushrooms and mince garlic. Saute in olive oil, over low heat, until heated and fragrant, add spices and saute for 3-5 minutes..
- Mix veggies with kasha. Scoop into cooked squash 'bowls' and serve..
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