Acorn squash - halved, seeded and roasted until tender
Stuffed with wild rice pilaf
Baby greens salad with cucumbers and cherry tomatoes
topped with ginger dressing
Cut the squash in half and remove seeds, rub edges with a bit of oil so they don't stick and bake about 45 min at 400 degrees until fork tender.
In saute pan with about 2 Tbl of EarthBlance, cook chopped carrots, celery, mushrooms (optional) and 1.5 cups of wild rice blend until the veggies are soft. Add 3 cups of vegetable stock, ground pepper and stuffing herb mix (sage is ideal) and bring to a boil. Turn temperature to low and let simmer until rice is done.
Steam broccoli for 15 minutes.
Serve the squash filled with the rice mixture and with the broccoli on the side. Add a green salad for a fresh addition.
Less Impact Fam(ily) Waste Notes:
Squash - no packaging
Wild Rice - from bulk bin purchased in reusable bag
Carrots - bunch in plastic packaging
Celery - rubberband
Stock - some homemade, some from veggie boullion cube w/ foil wrapper
Broccoli - no packaging
Dressing - glass jar
Salad - Bulk plastic bin
Cucumber - no packaging
Cherry tomatoes - recyclable plastic package