Radical Raw Life

Orange Tree

 

In the Garden of Eden:

"And God said, 'I give you every seed-bearing plant on the face of the earth, and every tree that has fruit with seed in it. They will be yours for food.'" ~Genesis 1:29 NIV

 

Stuffed Winter Squash

1 large winter squash- buttercup, hokkaido, or hubbard
Filtered water
oil

Stuffing
1 loaf of gluten-free Millet bread, cubed
1 tsp grapeseed oil
1 onion, diced
2 cups celery, diced
1 cup button mushrooms, brushed clean and diced
1/2 cup pine nuts
1- 2 TBS soy sauce
2 tsp fresh grated ginger
small handful flat leaf parsley- minced
filtered water

1. Preheat oven at 325 degrees F. Remove the top of the squash, jack-o'-lantern style, so that you can scoop out the seeds and pulp. Replace the top and lightly oil the outer skin. Place in a baking dish with about 1/2-in water.

2. Bake uncovered for about 25 minutes. Remove from oven and allow to cool while preparing the stuffing.

3. Arrange bread cubes on a baking sheet. Bake until bread dries slightly. 10-15 minutes

4. Meanwhile, heat oil in a skillet and saute onion for 2-3 minutes. Add celery and mushrooms and saute until tender, about 7 minutes. Combine bread cubes, sauteed vegetables, pine nuts, soy sauce, ginger and parsley. Slowly add water, while mixing until a soft stuffing forms. Allow to cool completely.

5. To stuff squash, pack filling firmly into the opening until firmly stuffed. Replace the squash top and place in a baking dish with a small amount of water to tenderize the squash. Raise oven temperature to 350 degrees F., cover and bake until squash pierces easily with a fork. The exact baking time will vary, depending on the size of the squash, anywhere from 1-3 hours.

6. Any filling that doesn't fit in the squash can be baked separately in a casserole for about 35 minutes.

 

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