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Blueberry-Balsamic Portabella Stuffed Squash {Vegan}

July 12, 2011 By Kristi

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Stuffed Squash
Day 193.

Today I have Blueberry-Balsamic Portabella Stuffed Squash.

Blueberry-Balsamic Portabella Stuffed Squash

Ingredients

4 individual Squash, Acorn
½ cups Olive Oil
⅛ teaspoons Kosher Salt
3 cups slice Mushroom, Portobello
½ cups Blueberries
1 tablespoon Steak Seasoning
6 ounces Balsamic Herb Marinade, Liquid
½ cups dice Shallot
⅛ teaspoons Black Pepper
6 cups rinse, drain, and cook Quinoa

The Results

Oh. My. Goodness. This was seriously delicious. In fact, our 2-year-old said so. “De-lish-us, Mommy.” Hilarious. Since I fell in love with both blueberry-balsamic marinade and quinoa this year, this is only fitting. I really dig the pattypan squash, too. They’re so cute and taste like a sweet zucchini to me. And edible bowls? Win.

This post is shared at·Tuesdays at the Table,·Slightly Indulgent Tuesday,·Tasty Tuesday, Delectable Tuesday,·Tempt My Tummy Tuesday,·Delicious Dishes,·Real Food Wednesday, Recipe of the Week, Hearth and Soul, and Tasty Tuesday.

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

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Filed Under: quinoa, vegan, vegetarian Tagged With: balsamic, blueberry, mushroom, squash

WHAT KRISTI’S WRITTEN

The Super Easy Vegetarian Slow Cooker Cookbook: Easy, Healthy Recipes That Are Ready When You Are

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Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

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