Chef: Jeannie Hudkins
Makes: 1 serving
Prep time: 10 minutes
Cook time:  40 - 60 minutes (unattended cooking)

INGREDIENTS

  • 1 small round squash
  • Leftovers, i.e. rice, beans, and any cooked vegetable

Sauce (Eliminate this particular sauce because of the peanut butter, to make PP.  Vegan Cheese Sauce made with Yukon Gold & Carrots, may be a PP alternative)

  • 1 T peanut butter
  • ½ T tamari soy sauce
  • 1 T water
  • Dash of ginger powder
  • Dash of garlic powder
  • 1 t maple syrup (0ptional)

DIRECTIONS

  1. Cut the top off squash. Scoop out the seeds, and place water in the cavity. 
  2. Bake at 400 degrees for 40 - 60 minutes, depending on the size of the squash. Use a fork to test for desired tenderness. 
  3. Reheat the leftover rice, beans, and veggies in a microwave. Place the rice and beans inside the squash cavity. Place on a plate and surround the filled squash with the reheated vegetables. 
  4. Mix the sauce ingredients together until smooth.
  5. Drizzle on top of squash. 

TIP

Substitute the sauce for any favorite you have on hand. 

Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet
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