Since John and I are both vegetarians, I keep running across variations on Stuffed Acorn Squash recipes as suggestions for Thanksgiving and holiday dinners. In fact, this was my choice of entree at our Thanksgiving dinner at Millennium. I decided to create my own version for our dinner the day after Thanksgiving. Since John prefers not to have to separate out skins or shells from his food, I baked one each regular and one Japanese white organic sweet potato, peeled and mashed them (one on each side to maintain the two separate colors) as a low bowl. I drizzled freshly-made pesto on these, and then filled the center with bhutan red rice, and added organic broccoli, onions, and chopped almonds and more drizzles of pesto. This was a rousing success and was heartily enjoyed by all!
I would like to dedicate my first food blog post to two of my favorite food bloggers, gluten-free girl and vegan lunch box, who write passionately about eating on diets limited, but not restricted, by health or ethical reasons. You are truly inspiring! I hope everyone has a wonderful holiday.
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