Vegan Stuffed Squash2019-11-16
- Yield : 3
- Servings : 3
- Cook Time : 50m
- Ready In : 60m
O’DANG Hummus Dressings bring innovation to hummus products that are as adventurous as they are delicious, as the first chickpea-based dressing making waves, voted America’s #1 Hummus Dressing. O’DANG full-flavor, preservative-free products retail for under $5 and can be found at stores in 49 states across America including Publix, Wal-Mart, Fresh Market, and Safeway as well as online. Join the hummus revolution on social media @odanghummus.
- 3 small squash, about 16 ounces each, halved and seeded olive oil spray
- 1/4 teaspoon kosher salt
- 14 oz plant-based Italian sausage
- 3/4 cup chopped onion
- 3/4 cup chopped celery
- 4 oz chopped fresh shiitake mushrooms
- 1 sprig fresh thyme
- 1 bottle O’Dang Dressing Roasted Red Pepper Dressing
- 6 tbsp shredded vegan parmesan cheese chopped parsley, for garnish
Preheat oven to 425°F.
Carefully cut the squash in half. Spray the cut sides of the squash with oil and sprinkle with salt. Place face down on a large baking sheet. Bake until tender and browned on the edges, about 20 to 25 minutes.
While the squash cooks, place a large sauté pan over medium heat. Cook the onion and celery until soft, about 8 to 10 minutes. Break up the plant-based meat into small pieces, add to the pan, and cook until browned.
Add mushrooms and thyme to the pan, sprinkling in salt and pepper as needed, stirring for 5 minutes. Cover and cook for an additional 2 minutes, or until the mushrooms are soft and cooked through. Pour O’Dang Roasted Red Pepper Dressing in the pan and let simmer for approximately 5 mins.
Finally, top the squash halves with plant-based meat and veggie mixture. Sprinkle on top vegan parmesan cheese, bake 10 minutes.
Let the dish cool for 5 minutes, then enjoy!