The “V” Word continues to celebrate VeganMoFo, the month of delicious Vegan food, with the other 25 letters of the alphabet. Today “K” is for Kale, Apple and Parsnip Stuffed Squash.
Autumn is the most colorful season. The leaves are turning shades of beautiful jewel-tones. These are my favorite colors – the reds, oranges, browns, and yellows that gradually steal the stage from the greens. The colors are changing at the Farmer’s Markets also. Orange pumpkins, yellow butternut and spaghetti squash, red apples. There is nothing prettier than the bounty of harvest time.
This recipe makes use of these winter offerings. Sweet red apples, spicy parsnips, hearty kale and healthy millet all stuffed and baked into winter squash that work double-duty as beautiful and delicious vessels.
My Kale, Apple and Parsnip Stuffed Squash are so amazing you forget they are extremely healthy. I used minimal oil and you could use none if you prefer. I didn’t use any bread crumbs or Daiya so this is a very figure-friendly dish. You can change up the ingredients to those you like best but trust me, this combination is incredible.
This is a wonderful dish to entertain with because the presentation is so impressive. It’s not every dish that lets you eat the bowl!
Kale, Apple and Parsnip Stuffed Squash
4 winter squash
2 tsp. olive oil
3 scallions, chopped
2 garlic cloves, minced
1 bell pepper, chopped
1 red chile pepper, seeded and finely chopped
1 parsnip, peeled and chopped
1 large or 2 small apples, chopped (peeled if desired)
1 small bunch kale, chopped
1 tsp. dried sage
1 tsp. Herbed de Provence
Salt and pepper to taste
1 Tbs. ground flaxseed (optional)
1 cup cooked millet
Preheat the oven to 375 degrees.
Cut the tips off the bottoms of the squash so they will be able to sit level. Cut the squash cross-wise in halves. Scoop out the middles with the seeds. Set aside.
In a large skillet, heat the oil over medium heat. Add the scallions, peppers, parsnip and apple and cook until softened, about 5 minutes. Add the spices and flax, if using, and mix well.
Add the kale to the pan. Let the kale cook until wilted, about 5 minutes. Turn the heat off and add the millet to the skillet. Mix well.
Put the squash halves into an oiled baking dish. Fill each squash with the stuffing. Pack it in and fill them generously. Cover the baking dish tightly with foil. Bake for about 1 hour until the squash is tender.
“K” is for Kale, Apple and Parsnip Stuffed Squash. For another “K” word, check out my Kung Pao Tofu.
The “V” Word: Say it. Eat it. Live it.