I grind the walnuts with chili powder, cumin, cayenne, soy sauce (or tamari) and honey to turn it into a spiced crumble, resembling chorizo, before combining it with the rest of the filling. Walnuts – Walnuts pair well with the mushrooms to make this a heartier and more filling entrée.I use cremini, also called baby bella mushrooms, because they are widely available. Mushrooms – In a meatless recipe, sautéed mushrooms add texture and substance.In a large bowl, combine the vegetables, olive oil, sea salt, and black pepper. Cut the vegetables into uniform-sized pieces with a knife. Preheat the air fryer to 380 degrees F (193 degrees C). Wild rice – Wild rice is nutty with a firm texture it’s not actually rice, it’s a semi-aquatic grass with edible grain. The nutty flavor pairs well with the rest of the ingredients in the squash filling. Tap on the times in the instructions below to start a kitchen timer while you cook.I recommend buying bunches of kale rather than bagged pre-chopped kale so you can remove the hard stems before chopping. While it’s deeper in color it’s also slightly more tender than curly kale and it doesn’t take up as much space making it great for stuffing the squash. Kale – I prefer to use Tuscan kale (also called Lacinato or Dinosaur Kale) in this stuffed squash recipe.The squash is then piled with the stuffing and served. For this recipe the squash is halved lengthwise using a sharp chef knife and roasted skin-side up until the inside is tender. Squash – Acorn squash has a mild yet sweet and nutty flavor.
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