I've never tried microwave squash before. Must give it a go.
This sounds delicious!
This sounds pretty delicious. I have most of these ingerdients at home already too, I'll just have to buy some pasta and squash on my next grocery trip!vegcourtesy.blogspot.com
Very good idea!! I love squash...gonna have to give this a try :))
Very convenient timing. I had some leftover squash sitting in the fridge that I didn't know what to do with. I added cheese to mine to get rid of that as well.
Adorable blog...and this dish looks great!
Should the squash be submerged? :o
microwaving a squash is not something i'd have ever thought of, brilliant. Looks great too.
Hi Skulda,No need to submerge the squash. Just pour enough water in the dish to steam it for the full 7 min.Hope this helps.
Just finished making this (it was my first time cooking with squash too, oh boy!). I don't have adobo (I'm not even sure what it is), so I simply left it out, but now I'm wondering if I should have tried to substitute it with something. The dish feels like it's missing something. Hmmmm... :T
This was very delicious. Just got done making it! Love your blog!
Oh my god! Today i unovered your blog, and i love it! I search for time long, the vegan recipe in the web, and these are very delicious! And i give you my compliments, for the brilliant idea to the illustration recipe and for the drawings of ingredients, is very funny! (my favourite is the extravergine oil with the nun XD is hilarious!) More compliments and bye! ^.^ (this, is my vintage italian recipe blog http://stuzzicandolappetito.blogspot.it/ )
I love this! I use your foods a lot in my vegan blog and I love your blog!!
i love love love your blog! I come here to figure out what to make when I can't think of what to cook :PXOOX
I love this recipe. SO SIMPLE and looks delicious. I can't WAIT to make it!
Already made it twice: once with acorn squash and another time with butternut squash. Acorn was better.I also used coconut butter and made my own adobo using garlic, oregano, black pepper, cumin and turmeric. LOVE this blog! :D Thanks!
This blog is truly awesome. This is more than just a hobby. It really an expression of one's creativity. Thank you opening my side of it. Vaginal Mesh News
I LOVE YOU VEGAn stoner
Just made this, eating it as I type. It's the first thing I've made from your site, and it's fucking fantastic. Like, the kind of fantastic where I'm now planning on making every recipe on your site. I'm not saying it's the best dish I've ever eaten or anything, but for the price and simplicity it's nothing short of brilliant.Substitutions: I had no mustard (the condiment), so used ground mustard (the spice) instead, half a teaspoon.
By far, the best easy recipe ever! This recipe is probably the reason I decided to go vegan because I saw that vegan food can be super simple too! Keep the recipes coming, they're fantastic!!
Adding bread crumbs gave it good texture too!
OH MY GAWD! This is an amazing recipe. It tastes unbelievable. This is definitely being made for my first vegan thanksgiving.
Just made this for dinner tonight - SO GOOOOD!!!!!! I served it with steamed kale and cauliflower on the side and it was perfection!
I am not a big squash fan but I am trying to do better this year. What kind of squash is in this recipe since there are several to choose from.
Hi Anonymous, thanks for the question. We used an acorn squash in this recipe, but we're quite sure other squash varieties would work just as well. As long as it's one that gets soft enough after cooking to mash.Hope this helps! Write again with any other questions.
this makes me wet
This is easy, delicious, and looks good, too. Thanks for vegan recipes that are not full of unpronounceable things unavailable at the grocery store. This dish made me happy.
We read every comment (except spam) and try to respond to direct questions within a week. If we take longer, it is probably because you suggested something for the recipe or posed a problem, and we are re-making the recipe to double check its effectiveness. Thanks for the comments, and happy cooking! —The Vegan Stoner