Crunchy Cauliflower Florets and Stuffed Acorn Squash

I have been looking for flavorful foods and I love color, so here is a recipe with flavor and crunch!

Crunchy Cauliflower Florets

1 Fresh Cauliflower

Cooking spray

1/2 cup coconut milk

1/2 cup Whole wheat or rye bread crumbs, and add the spices you like. Today I added cumin and turmeric

Cut up the cauliflower into bite size pieces

Roll in coconut milk

Roll in bread crumbs

Place on a cookie sheet that has been sprayed with canola oil ( you can also use olive oil if you prefer)

Place in a preheated 350 degree oven for 20 minutes flipping to toast on both sides.

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Stuffed Acorn Squash

For a nice side dish, stuffed veggies are great.

Stuffing Mix:

1 cup whole wheat breadcrumbs

1 tablespoon olive oil

1/2 cup almond milk

1/2 cup raisins

6 black olives sliced

Steam an acorn squash for about 5 minutes. You want it firm, but soft enough to cut in half.

When cooled, take out seeds and place stuffing mix in the centers and add a sprinkle of cinnamon on top of each.

Bake for about 30 minutes. I placed the 2 halves into a bread pan on parchment paper that I wrapped around them to keep it moist.

Crunchy cauliflower

Crunchy cauliflower

 

 

 

 

 

 

 

 

Moist and delicious acorn squash with stuffing

Moist and delicious acorn squash with stuffing

 

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This entry was posted on Friday, April 25th, 2014 at 5:07 pm and is filed under Healthy Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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