Friday, August 12, 2016

Roasted Chipotle Seitan Stuffed Acorn Squash

I found this recipe over at Sweet Earth Foods  and made it. I didn't change anything, but wanted to re post with the step by step directions. I think this filling would also be good served over a sweet potato or as a burrito.
  • 2 medium sized acorn squash
  • 1 tablespoon canola oil
  • 4 ounces chipotle strip seitan, roughly chopped
  • 1/2 small red onion, diced
  • 2 teaspoons taco seasoning
  • 1/2 small red bell pepper, cored and diced small
  • 1 jalapeno, cored and diced small
  • 1 scallion, thinly sliced
  • 1/4 cup cilantro, roughly chopped
  • 1/2 cup salsa (use your favorite)
  • 3 tablespoons tomato sauce
  • 1/2 cup black beans, drained and rinsed
  • 1/2 cup corn kernels, frozen and thawed
  • 1/4 cup Daiya cheddar cheese shreds

Preheat oven to 375F and line a cookie sheet with foil. Wash the squash and slice in half lengthwise.  Using a spoon scoop out the seeds. Lightly rub the squash with a small amount of oil. Place each half on the cookie sheet cut side down.

Roast for 25-30 minutes until you can easily pierce them with a fork.

While the squash roast, prepare the filling. Heat a skillet (I used cast iron) over medium high heat. Add a small amount of oil and the seitan, sauteing about 1-2 minutes.

Add the onion and saute for 3-4 minutes, then stir in the taco seasoning.

Add the bell pepper and jalapeno. Stir and cook until they  have softened, 1-2 minutes.

Add the scallions, cilantro, salsa and tomato sauce. Simmer for 2 minutes.

Add the black beans and corn. Stir well. Turn the heat off and set aside.

Fill each squash half with the seitan and vegetable mixture.

Top with a little cheese.

Return to the oven for about 5 minutes or until cheese is melted.

Serve with a side salad or some couscous.


Post a Comment