Vegan Gluten Free Italian Stuffed Squash

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So I will try to stay on trend and say all my recipes are super easy to make!!!

You can multiple the yield by guest to make a large amount if needed. 

 

This will be the last post of the weekend... I love to stay and KEKE, but I has to get stuff done!!! 

 

I will be using Carnival Squash for the headliner of this recipe.

 Carnival Squash is simply delicious... 

The raw flesh of the Carnival squash is pale orange in color with a large and fibrous seed cavity. It is semi-dry and firm in texture, fragrant and its flavoring, mild. The squash's true flavors only emerge once cooked. Then its flesh becomes richer, buttery, nutty and sweet.  

 

Italian Stuffed Squash 

 

Yield: 2 Servings (and some stuffing leftover)

 

Ingredients:

 1 Large Carnival Squash

1/2 Red Onion

1 Roma Tomato

1/2 Red Pepper (any color would be fine)

Juice of One Organic Lemon

1/4 cup of eggplant

Fresh Cinlatro

Fresh Parsley

1 slice of Gluten Free Bread (Brown rice bread worked great)

1 Clove of Garlic

1 tsp EVOO

1/2 chili powder

Salt and Pepper (To taste)

Directions:

Preheat the Over to 375. Place the squash halves cut side down on a cookie sheet (pizza pan) and roast in the over for about 40 minutes.

 

While the Squash is roasting place the Olive oil in a Large skillet over medium heat. Add the Garlic, Onions and Eggplant and cook for 3 minutes. 

 

Add the Lemon juice, Cilantro, Parsley, Pepper, Tomato and other spices and cook until veggies are to your Liking... 

Remove from heat until Squash is ready.

When Squash is roasted Scoop out the inside and add to the filling mix with the cubed bread. return to heat for about a minute mixing the entire mix with the squash and bread. 

This is what the roasted Half's look like when they are done.

Finally Add the mixture to your two halves. Top the halves with a little Vegan Parm and Pesto and serve!!!  Perfect Fall Dish!!!