Cremini's

Cremini Mushroom Spiced Israeli Couscous Stuffed Acorn Squash with Cashew Cilantro "Cream"

  

Vegan

(Serving Size: 4)


2 Acorn Squash

Coconut Oil

Salt/Pepper

1 bunch Cilantro

1 Lime, juiced

½ cup Raw Cashews, soaked in cold water (reserve liquid)

2 tsp Salt

3 tbsp Coconut Oil (divided)

1 medium Onion, julienne

3 cloves Garlic, minced

10 Whole Coriander seeds

2 Cardamom pods

½ tbsp Whole Caraway seeds

¼ head of Cabbage, chopped

10 Cremini mushrooms, sliced

1 cup Israeli Couscous

1 cup Water, boiling

4 Marigolds, petals

Salt/Pepper


Directions:

Pre-heat the oven to 375°F.

Cut the squash in half and gut the seeds.

Rub it with a small amount of coconut oil and season it with a good amount of salt/pepper.

Place the squash on a sheet try lined with foil and roast in the oven for 45-60 minutes.

In a blender add the cilantro, soaked cashews, about ½ cup of the reserved cashew water, lime juice and 2 tsp salt. Blend on low speed increasing the speed slowly until high for about 2 minutes, adding more of the reserved cashew water if needed until well blended and creamy. (Should not be gritty) Set aside.

Crush the cardamom pods with the back of a knife and scrap out the seeds and discarding the pod.

With a mortar and pestle crush the coriander, cardamom seeds, and caraway seeds into a fine powder, set aside.

Put the dry couscous in a large bowl and pour the boiling water over it, stirring with a whisk to separate, then cover with plastic wrap and let it stand for 5 minutes.

In a large sauté pan, on medium heat, add 2 tbsp oil, onions and a pinch of salt and pepper and cook until almost translucent.

Then add the garlic to the onion and cook for about 2 minutes, stirring to prevent it from burning.

Add the chopped cabbage to the pan and sauté until wilted.

Turn the heat to low and add the crushed spices and a few pinches of salt and pepper, stirring to evenly distribute the seasonings, cook for about 1 minute more. Set aside

In another large sauté pan, on high heat, add 1 tbsp oil, once the oil is hot add the sliced mushrooms and sauté until golden brown. Set aside.

In the bowl with the couscous, mix in the cabbage mixture and sautéed mushrooms.

Fill the roasted squash with the couscous mixture.

Drizzle cilantro cashew cream over the top and garnish with marigold petals.