For my dad’s birthday dinner, I decided to go with a BBQ theme. Since my ribs didn’t go quite as planned, I opted to make stuffed squash using the same stuffing mixture from the collard rolls. I found these cute little round squash, cut off the tops, and lightly steamed them. When they were cooled, I scooped out the insides. Stuffed with the pea, mushroom and BBQ mixture, they were delicious! (Once stuffed, btw, I put them in a 350 degree oven for about 10 minutes to heat through).

Side dishes consisted of cornbread muffins (yummy), Carrie’s Creamy Vegan Coleslaw (DELICIOUS!) and Baked Beans from Vegan Planet.