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KXAN Casa de Luz

Teaching mentor and Chef Shahnaz Baday with the Integrity Academy at Casa de Luz, Center for Integral Studies spoke with us about their school menu that is completely plant based and comprised of whole foods. Chef Baday also shared her recipe for Baked Acorn Squash with Sage Stuffing. The Integrity Academy is a small, secular, private, year-round school serving families and children. Children are educated in a team teaching, project-based, non-graded, multi-aged environment focused on collaboration, cooperation, and communication. For more information on Integrity Academy at Casa de Luz, center for integral studies, visit their website or give them a call at 512-535-1277.

Baked Acorn Squash with Sage Stuffing Recipe from Chef Shahnaz Baday-


1 Acorn Squash
1 Yellow Onion- diced small
1 Cup Red Quinoa- (cooked)
1/4 C. Fresh Sage
2T. (each herb) Finely chopped fresh herbs:  Rosemary, Thyme, Marjoram, Parsley
1/2 teaspoon Dried Lavender
2 C. Vegetable broth
1 C. Shiitake Mushroom, diced small
3/4 C. Celery, diced small
1 Apple (Gala) medium dice.
1/8 t. Ginger powder
1/8 t. Garlic powder
Sea salted– to taste

Preheat oven to 375.  Cut the acorn squash in half and scoop out the seeds and pulp. Sauté onions for about five minutes on medium heat with vegetable stock, 1/4 C. at a time. (add as needed so onions do not burn). Next add celery, mushrooms, herbs, spices, salt and sauté for another five minutes to allow the favors to marry, turn off heat. In a separate mixing bowl, add chopped apple, cooked quinoa, and the sautéed vegetables, mix well, and add sea salt if needed. Scoop mixture into the cavity of the acorn squash and place squash on a baking sheet. Bake in the oven for about an hour, or until the squash is tender when pierced with a fork. Enjoy and repeat often.