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You will need a couple of squashes. I have chosen these round ones.
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Cut them in half.
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Preheat the oven to 180°C. Sprinkle squash with oil olive and salt. Bake for 20-25 mins.
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Prepare the filling. Cut mushrooms 2 cups, onion 1/3 cup and broccoli 2 cups.
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Fry onion until golden for 2 mins.
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Add mushrooms and salt, mix it together, cook for 5 mins.
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Add broccoli, a pinch of turmeric (curcuma) and black pepper. Mix everything.
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Stir 1/2 cup of coconut cream and let simmer for 5 mins.
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When the squash is ready leave it for 10 mins to cool down.
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Gently take the pulp out of the squash with the a spoon or a knife.
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Stuff the squash halves with mushrooms filling, serve broccoli aside with a salad and other garnish.
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Voila!
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Lazy Vegan Sushi triangles
Gradient Sauerkraut
Vegan Peanut Butter Mousse
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