My friend Jen has jumped into a cruely-free diet with both feet. Recently she whipped up this yummy, colorful totally vegan dinner.
Butternut Squash Recipe:
Cut squash down the middle, scoop out the strings and seeds. Turn both pieces face down on a foil covered baking sheet and bake for 30 minutes at 375 degrees. When the squash is soft inside, remove from the oven, add Earth Balance butter substitute. Stuff with mix of quinoa, raisins, a little brown rice syrup and a dash or two of cinnamon.
