Stuffed acorn squash with "cheesy" rice

This is delish!! I've been very caught up with painting lately and lacking in the blogging department, so I must catch up with sharing all the amazing vegan recipes we have been making this month. This is one of our favorites.. the "cheesy" rice that stuffs the squash can be eaten alone as a healthy, wholesome and gluten free substitute for mac n' cheese, as a side dish, or as stuffing in any kind of vegetable (such as bell peppers, tomatoes, zucchini, other squash, etc.) Enjoy!

Ingredients (to make 2 stuffed squash with some extra cheesy rice):

For the cheesy rice:

(I'm sorry about the "rough" amounts of all of these ingredients.. I just add them to taste since I made up the recipe, so add any amount you like and taste test often until you love it!)

Rice, about 1-2 cups (depending on if you want extras and leftovers!)

Nutritional Yeast, between ½ cup-1 cup

Daiya cheese shreds (optional)

Unsweetened non-dairy milk

Turmeric, a few dashes here and there for added color

All spice seasoning; try Trader Joe's 21 seasoning salute

Sea salt

water or vegetable stock

For the squash or other stuffed vegetable of choice:

2 acorn squash

water

Directions:

For the rice:

Boil rice in a pot of water or vegetable stock until soft and cooked, and liquid has almost all evaporated.

Add nutritional yeast and milk until your desired consistency is reached. To thicken, add more nutritional yeast and to liquefy add more milk.

Add turmeric, mixed seasoning, and sea salt to taste. Always start with a little and add more if you need it. I usually add roughly a teaspoon of each (less of the salt), but sometimes more if necessary.

If you're craving something super cheesy and do not mind processed vegan cheeses, add Daiya cheese shreds, or another comparable vegan cheese for extra flavor and a more cheesy like consistency. (I've made the cheesy rice with and without the Daiya and it tastes wonderful either way).

For the squash:

While rice is cooking, steam squash. Do this by cleaning skin thoroughly, cutting off the top creating a "lid", scooping out all the "guts" and placing cleaned out squash "bowls" in a steaming basket in a pot with about ½ inch of water and cook until soft. Remove from pot and place on serving plate.

Once cheesy rice is cooked thoroughly and tastes the way you want it, scoop out and add into squash bowls. Enjoy!