Description
“Hearty and flavorful vegan stuffed acorn squash filled with quinoa, vegetables, and herbs. A wholesome, plant-based holiday main or side dish.”
Ingredients
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2 medium acorn squash, halved and seeded
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2 tbsp olive oil (divided)
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1 small onion, diced
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2 garlic cloves, minced
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1 carrot, diced
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1 celery stalk, diced
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1 cup cooked quinoa (or brown rice)
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½ cup mushrooms, chopped
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½ cup dried cranberries
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¼ cup pecans or walnuts, chopped
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1 tsp dried thyme
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1 tsp dried sage
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½ tsp salt
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½ tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
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Preheat oven to 400°F (200°C).
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Brush acorn squash halves with 1 tbsp olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roast for 30–35 minutes until tender.
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Meanwhile, heat 1 tbsp olive oil in a skillet. Sauté onion, garlic, carrot, celery, and mushrooms until softened.
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Stir in quinoa, cranberries, nuts, thyme, sage, salt, and pepper. Cook for 3–4 minutes to combine flavors.
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Flip roasted squash halves cut-side up and fill with quinoa mixture.
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Return to oven for 10 minutes to heat through.
- Garnish with fresh parsley before serving.
Notes
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Can substitute wild rice for quinoa.
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Add chickpeas or lentils for extra protein.
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Leftovers store well in the fridge for up to 3 days
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
