Stuffed Butternut Squash

Preheat oven to 400 degrees F (205 degrees C). Place squash in a baking dish with one inch of water and cover with foil.

Bake squash in the preheated oven for 1 hour or until flesh is fork-tender. Keep warm.

In a saucepan bring water to a boil. Add rice and stir. Reduce heat cover and simmer for 20 minutes.

Meanwhile place Brussels sprouts carrots and garbanzo beans in a skillet over medium high heat. Stir together soy milk tamari turmeric and garlic and add to the skillet tossing to coat. Cover and simmer for 20 minutes or until tender. Add a small amount of water or more soy-tamari mixture as needed to prevent drying out. Combine rice with vegetable mixture and scoop into squash. Serve with additional tamari and season to taste. Enjoy!