Stuffed Squash with Cheesy Garlic Mash

There are few more more comforting sights than a dollop of creamy freshly mashed potatoes on a plate, but the traditional method of making mash with lashings of milk or cream, cheese, and of course, potato isn't the healthiest of meals.
Here I opted for a lower carb version of this homely dish by mixing potato and celeriac or celery root for the mash. Instead of cream, I used a splash of hazelnut milk, although any other milk, or even water would work well here. Add some garlic, nutritional yeast, and a pinch of salt, and you have a fabulously satisfying side.
The stuffed squash is a black bean filled family favourite, however if you fancy something with grounds or lentils, check out my Autumnal Stuffed Acorn Squash recipe here.

Ingredients
For the Stuffed Squash
1/2 acorn squash per person
1/4 tin black beans per person
1/4 chopped green bell pepper per person
2 chopped mushrooms per person- I used shitake
1 clove garlic per person
1/2 small shallot per person
1/2 tsp soy sauce/ tamari per person
1/4 tsp malt vinegar or apple cider vinegar per person
salt/pepper to taste

For the mash
1 large or 2 small/medium potatoes per person, cubed
1/4-1/6 large or 1/4-1/2 small celeriac/ celery root per person, cubed
1/2 tbsp nutritional yeast per person
1/4 tsp garlic powder per person
1/4 cup milk- I usd hazelnut milk as that's what I had in, but any type of unflavoured/unsweetened milk should work well here.
Salt/pepper to taste

Method
Preheat the oven to 400°F/ 200°C
Halve and de-seed the squash. I keep the seeds to one side to either plant or roast later. Place on a lined pan with the cut side facing down and bake for around 20 minutes until the flesh is tender.
Fill a large saucepan halfway with water, put on high heat to boil.
Chop the shallot, garlic, mushrooms, and pepper and add to a bowl
Drain the black beans, add those to the bowl with the vegetables along with the garlic, vinegar, and tamari/soy sauce. Mix and season to taste.
Cube the potatoes and celeriac and add to the saucepan.
Remove the squash from the oven once it's begun to soften and fill with the black bean mixture.
Return to the oven to bake at 375°F/ 190°C for another 10-15 minutes.
Once the celeriac/ celery root and potatoes are soft, drain the water, add the milk, and mash with a potato masher until smooth.
Stir in the nutritional yeast and garlic powder. Season to taste. You can add Dijon mustard for a more creamy peppery flavour.

I served this alongside some quick steamed green beans, shitake mushrooms sauteed in a splash of water, apple cider vinegar, and tamari, and a sprinkle of sumac.