So a weird thing is happening. I was planning on doing four meat meals using our freezer stash and three vegan meals this week, but my husband keeps bringing home random stuff for me to make vegan meals with. Yesterday it was black beans for black bean burgers (no post on those – they didn’t turn out), and today it’s acorn squash, which he requested I stuff.
So I did.
I used Field Roast chipotle sausages that I found on sale for $3 (apparently the flavor is being discontinued) along with leftover brown rice and some frozen corn and canned beans. I was actually pretty eager to try the sausages. I’ve never had fake meat before, see, so I was pretty shocked. They’re good! Great flavor, nice and spicy, satisfyingly chewy texture. I mean, I’m not going to pay the regular $6 for four sausages or anything, but I’m totally impressed. From the ingredients label it appears they’re made with vital wheat gluten, so we’ll see if I can get a similar result out of the wheat gluten I bought.
Anyway! Stuffed acorn squash. The kids, surprisingly, loved it. I think it’s the novelty of the presentation. I made a different stuffing for them, just black beans and corn since the sausage was so spicy. They both actually ate all of it, and even had a few bites of the squash shell. Good deal.
Husband, on the other hand, thought it was way too hard to eat and said I should slap him if he proposes stuffed acorn squash again. He did like the stuffing, though.
Nothing complicated here. Poke a couple holes in your acorn squash with a really sharp knife, and bake them at 375 until they soften up (30-60 minutes, depending on how big they are). While they’re baking, brown a couple fake sausages in a little oil. Stir in a cup or two of cooked brown rice, half a can or so of black beans, and a good-sized handful of frozen corn. It’s pretty flexible, okay? Salt to taste, maybe add some cumin and chili powder too if your sausage isn’t super flavorful. I didn’t have to do that, since the Field Roast ones were tasty enough to season the whole pan.
When the squash and filling are both done, cut the squash in half, scoop out the innards, and put the filling in the hole. Pop it back in the oven for a few minutes to heat the filling through, and serve with a salad or something else that’s fresh and crunchy.