Vegan Stuffed Squash with Brown Rice and Mushrooms Recipe

Name: Vegan Stuffed Squash with Brown Rice and Mushrooms Recipe
Ingredients: 4 small winter squash (about 1 1/2 pounds each), like kabocha, acorn squash, or pie pumpkins; 1/2 tablespoon olive oil; 1/4 teaspoon salt; 1/4 teaspoon pepper; 4 tablespoons olive oil, divided; 2 cups brown rice; 4 cups low-sodium vegetable broth or water; 1 cup diced carrot; 1 cup diced shallots; 1 cup diced celery; 1 1/4 pounds mushrooms, diced (I used a mix of creminis and wild mushrooms); 3 cloves garlic, minced; 1/2 cup white wine; Salt and freshly ground black pepper to taste; Pinch cinnamon; 1 cup chopped mixed herbs (parsley, chives, and chervil work beautifully here)

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Vegan stuffed squash with brown rice and mushrooms! Use acorn squash or other winter squash. Vegan or vegetarian main course.

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Ingredients

4 small winter squash (about 1 1/2 pounds each), like kabocha, acorn squash, or pie pumpkins
1/2 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
4 tablespoons olive oil, divided
2 cups brown rice
4 cups low-sodium vegetable broth or water
1 cup diced carrot
1 cup diced shallots
1 cup diced celery
1 1/4 pounds mushrooms, diced (I used a mix of creminis and wild mushrooms)
3 cloves garlic, minced
1/2 cup white wine
Salt and freshly ground black pepper to taste
Pinch cinnamon
1 cup chopped mixed herbs (parsley, chives, and chervil work beautifully here)