day#29: dropping the ball

i know, i know. i missed yesterday's post. noted, ball dropped. i have MOFO burnout, seriously.
and another dropped ball: dear graciakai of the ppk, i know you wanted a vegan chicken parmigiana sandwich--but this was all i had. i hope you don't feel gypped by having a luscious dish of roasted acorn squash stuffed with sauteed portobello mushrooms, roasted red pepper, sun dried tomatoes, and bulghur named after you. i personally think this is way more creative than a veganized chicken parm, but who am i to say what's cool? i'm as dorky as they get.

vegan foodies, i give you the GK's tricked out squash

you'll need:

• one acorn squash
• 2 c. SOAKED bulghur*
• 2 cloves of garlic, via garlic press
• one smallish onion, chopped
  
• 9 sun dried tomatoes, cut into thin strips with kitchen shears
• 1/2 roasted red pepper cut into strips
• 1 T. ms. dash basil blend
• 2-3 portobello mushrooms, chopped
  
• 1/4 c. balsamic vinegar
• 1/2 t. salt

clean, halve, scoop, and roast that squash at 375 for about 45 minutes. NOTE: brush halves w/olive oil and poke holes in flesh with fork. put a little water in each half and cover with foil too!

saute onion, garlic, and mushrooms in a little olive oil on low-med heat. add vinegar, salt, roasted red pepper, bulghur and toss in the sun dried tomatoes last. simmer for a few minutes. when acorn squash halves are done, fill each half with this mixture. you can earn extra points by drizzling a little extra olive oil on top too.

*to soak bulghur: 1 part water to one part bulghur. EXTRA NOTE: you can use any grain or small pasta for this. quinoa or rice for you GF peeps, and i believe couscous or orzo would work well with this!