Roasted Acorn Squash with Cranberry Walnut Quinoa Stuffing

• Vegan
• Gluten free

• Produce

  • 3 Acorn squash, medium
  • 1 8oz package Baby bella mushrooms
  • 3/4 cup Cranberries, dried
  • 2 cloves Garlic
  • 2 tbsp Sage, ground
  • 1/2 Sweet onion
  • 1 tbsp Thyme, dried

• Canned Goods

  • 2 cups Vegetable broth

• Pasta & Grains

  • 1/2 cup Quinoa, white
  • 1/2 cup Quinoa, red

• Baking & Spices

  • 1/2 Red pepper
  • 1 Pinch Red pepper flakes
  • 1 Sea salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 3/4 cup Walnuts

Found on tastefulventure.com

Description

Ingredients

• 3 medium acorn squash
• 3 tablespoons olive oil
• ½ cup white Quinoa
• ½ cup red Quinoa
• 2 cups Vegetable Broth
• ½ Sweet Onion chopped
• ½ Red Pepper chopped
• 2 cloves minced Garlic
• 1 8oz package Baby Bella Mushrooms chopped
• ¾ cup chopped Walnuts
• ¾ cup dried Cranberries
• 2 Tbs ground Sage
• 1 Tbs dried Thyme
• Pinch of Red Pepper Flakes
• Sea Salt and Pepper to taste

Directions

• Preheat oven to 450 degrees.
• Trim off each end of the squash.
• Stand the squash upright and halve lengthwise.
• Scoop out the pulp and the seeds and discard.
• Brush each squash half with 1 Tbs olive oil, and then sprinkle with sea salt and black pepper.
• Arrange cut sides down on a parchment paper covered baking sheet.
• Roast the squash until the flesh is tender and the edges are golden brown, approximately 25-35 minutes.
• While the squash roasts,
• In medium saucepan add Quinoa and Vegetable Broth.
• Bring to boil then cover and reduce heat to low, cooking for 15-20 minutes.
• While the Quinoa is cooking prepare the rest.
• In large saute pan over medium heat add 2 Tbs Olive Oil, Onion, Red Pepper, and Garlic.
• Saute 5-8 minutes until softened.
• Add Mushrooms, Sage, Thyme, Red Pepper Flakes, Salt, and Pepper.
• Sauce 5 minutes longer until mushrooms are softened. Remove from heat.
• Add in Quinoa, Walnuts, and Cranberries.
• Remove cooked squash from oven and flip over so cut side is up.
• Fill the roasted squash halves with the mushroom mixture and bake again for another 10 minutes.
• Enjoy!