3 Delicatta squash
2 ts Creole seasoning
Nonstick spray
2 c Precooked multigrain rice
1 c Hazelnuts; chopped.
3 Shitake mushrooms; up to 4,
-chopped
1 tb Olive oil
2 tb Onions; diced
2 tb Vegan parmesan
1 tb Italian seasoning
Cut delicatta lengthwise in half and remove seeds.
Spray inside and out with nonstick spray and season both sides with
creole seasoning. lay cut sides down in an oven pan and roast at 375
degrees F for about 45 minutes until skin can be pierced with a fork.
In a Sautee pan saute onions with olive oil adding water as needed.
Add hazelnuts and shitake. fold in rice until well combined.
Stuff squash with risotto and top with vegan parm and Italian
seasoning. Then bake for another 30 minutes.
