Stuffed Acorn Squash with Vegan Quinoa Stuffing

Stuffed Acorn Squash with Vegan Quinoa Stuffing is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 6 servings. One portion of this dish contains approximately 9g of protein, 14g of fat, and a total of 346 calories. For $2.24 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. 62 people were impressed by this recipe. It works well as a side dish. Head to the store and pick up acorn squash, onion, dried sweetened cranberries, and a few other things to make it today. From preparation to the plate, this recipe takes around 55 minutes. It will be a hit at your Thanksgiving event. It is brought to you by The Detoxinista. With a spoonacular score of 98%, this dish is excellent. If you like this recipe, you might also like recipes such as Vegan Quinoa-Cranberry Stuffed Acorn Squash, Roasted Acorn Squash with Turkey Quinoa Stuffing, and Baked Acorn Squash With Moroccan Quinoa & Pomegranate Stuffing.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

InstructionsPreheat the oven to 400F. Slice the squash in half and scoop out the seeds. Arrange the squash on a large baking sheet cut-side-up, and sprinkle each have generously with salt and pepper. Bake the squash until tender and easily pierced with a fork, about 45 minutes.While the squash is cooking, heat the olive oil in a skillet over medium heat and saut the onion and celery until it starts to soften, about 5 minutes. Add in the garlic, sage, and thyme, and saut one more minute, just until fragrant.Add in the mushrooms, quinoa, and water, and bring the water to a boil. Once boiling, cover the pan with a lid and lower the heat, allowing the quinoa to cook until tender, and the water is absorbed, about 15 minutes.Remove the stuffing from the heat and stir in the chopped pecans and dried cranberries, if using. When the squash is tender, fill each half with a heaping scoop of stuffing and serve warm. Season with black pepper, if desired.If you have any leftovers, I prefer to store them separately for easier reheating later. To reheat, warm the squash in the oven for 15 minutes at 350F, and while that is heating stir the quinoa in a skillet over medium heat until heated through.

 

Step by step:

1. Preheat the oven to 400F. Slice the squash in half and scoop out the seeds. Arrange the squash on a large baking sheet cut-side-up, and sprinkle each have generously with salt and pepper.

2. Bake the squash until tender and easily pierced with a fork, about 45 minutes.While the squash is cooking, heat the olive oil in a skillet over medium heat and saut the onion and celery until it starts to soften, about 5 minutes.

3. Add in the garlic, sage, and thyme, and saut one more minute, just until fragrant.

4. Add in the mushrooms, quinoa, and water, and bring the water to a boil. Once boiling, cover the pan with a lid and lower the heat, allowing the quinoa to cook until tender, and the water is absorbed, about 15 minutes.

5. Remove the stuffing from the heat and stir in the chopped pecans and dried cranberries, if using. When the squash is tender, fill each half with a heaping scoop of stuffing and serve warm. Season with black pepper, if desired.If you have any leftovers, I prefer to store them separately for easier reheating later. To reheat, warm the squash in the oven for 15 minutes at 350F, and while that is heating stir the quinoa in a skillet over medium heat until heated through.

Nutrition Information:

covered percent of daily need