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Wait a minute! I thought spaghetti squash was… spaghetti-like… Well, it is. But, joke’s on me today- because we weren’t able to get spaghetti squash! Sometimes, I fail. It’s not easy to put all of this together for you guys, and it’s amazing that there isn’t more breakage like this every week. Spaghetti squash is definitely not in season, so it’s probably my fault in the first place for putting it on the menu. Regardless, we got a whole bunch of butternut instead! Butternut squash is one of those things that just hangs around all winter into spring, and just gets better and better. My granddad grows a whole boatload of it every summer- and I remember going down in the basement as a kid and seeing crates and crates of it around christmas time, looking for presents. I was like… uhhh… what the heck is all this squash? Well, it ripens and sweetens over time, as the starches in the squash break down to form sugars! Science. Cool stuff. Anyway, squash mixup aside, these stuffed peppers are no joke. Golden quinoa, fortified by caramelized shallots, roasted mushrooms, and tons of my new favorite vegan flavor bomb, nutritional yeast- this is the stuffing. And the pepper, is, well, the pepper. And we have stuffed peppers. With some fresh baby kale, and a saffron honey drizzle, this beefy dinner is sneakily vegan- but clearly delicious! To reheat: bake the peppers and squash in the oven at 375F for 10 minutes, or until hot. (OR microwave!). Drizzle that honey all over, and enjoy!