Stuffed Acorn Squash

• Vegan
• Gluten free
• Paleo

• Produce

  • 3 Acorn squash, medium-sized
  • 1 Apple, large
  • 1/2 cup Celery
  • 1/2 cup Cranberries, fresh or frozen
  • 2 cups Cremini mushrooms
  • 2 cloves Garlic
  • 1 cup Onion
  • 1 tsp Sage
  • 1 tsp Thyme

• Baking & Spices

  • 1/4 tsp Cinnamon
  • 1 tsp Sea salt

• Oils & Vinegars

  • 2 1/2 tbsp Olive oil

Found on veganhuggs.com

Description

Ingredients

• 1 cup dry quinoa , cooked according to package instructions. (add a pinch of salt to the water)
• 3 acorn squash (medium-sized)
• 2 1/2 tablespoons olive oil (or preferred cooking oil)
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1/2 cup celery, diced
• 1 large apple, diced
• 2 cups cremini mushrooms, cleaned and chopped (about 8 oz)
• 1/2 cup cranberries (fresh or frozen)
• 1 teaspoon sage
• 1 teaspoon thyme
• 1/4 teaspoon cinnamon
• 1 teaspoon sea salt, more to taste

Directions

• Preheat oven to 375 degrees F
• Cut the top & bottom off each squash (just enough to leave a flat edge, so the squash can stand up). Now cut each squash horizontally in half. Scoop out the membranes and seeds inside of the squash & discard.
• Place the squash on a baking sheet, cut-side up. Brush the inside with the olive oil and sprinkle with salt & pepper. Roast the squash for about 30-40 minutes, or until tender (test tenderness with a fork)
• While the squash is roasting, you can prepare the filling. In a large pan, heat the oil over medium heat. Sauté the onion, celery, garlic & apples, until softened. About 6-8 minutes
• Add the mushrooms, cranberries, salt, pepper, garlic and spices. Sauté about 5-6 minutes, or until mushrooms & cranberries are softened. If the mushrooms have created too much liquid, cook down before adding the quinoa (some moisture is fine).
• Add the cooked quinoa and combine well. Turn heat to medium low and cook for another 2-3 minutes, to combine flavors. Taste for seasoning & add more as needed.
• When the squash is ready, fill with the stuffing mixture. Place in oven and bake 10-15 minutes, until the quinoa is a little browned & crispy.

Nutrition