Cherry Stuffed Acorn Squash Recipes

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VEGAN STUFFED ACORN SQUASH



Vegan Stuffed Acorn Squash image

Easy to make with quinoa, seasonal herbs, crunchy nuts and seeds, and sweet pops of cranberry. They can be made ahead of time and are the perfect main dish for Thanksgiving or Christmas.

Provided by Sam Turnbull • It Doesn't Taste Like Chicken

Categories     Main Course

Time 45m

Number Of Ingredients 14

2 acorn squash, (halved and seeds scooped out)
1 tablespoon olive oil
1 tablespoon olive oil
1 yellow onion, (chopped)
2 cloves garlic, (minced)
1 cup quinoa
2 cups vegetable broth
1/2 cup chopped walnuts, pecans, almonds, pistachios, pumpkin seeds, or sunflower seeds
1/2 cup dried cranberries
1 1/2 teaspoon fresh thyme leaves, (finely chopped)
3/4 teaspoon fresh sage, (finely chopped)
1/4 teaspoon black pepper
1/8 teaspoon cinnamon
salt to taste

Steps:

  • Preheat your oven to 400F (200C).
  • Divide the oil over the 4 squash halves and use your fingers or a brush to spread the oil over the squash flesh. Bake cut side facing down on a baking pan for 25 - 35 minutes until the squash is fork-tender.
  • Heat the oil in a large high sided pan or pot over medium-high heat. When hot add the onions and garlic and sauté until the onions turn translucent and just begin to brown, about 5 minutes. Add the quinoa and vegetable broth and cover with a lid. Bring to a simmer and continue to simmer for 10 - 15 minutes until the vegetable broth is absorbed and the quinoa is cooked.
  • Once the quinoa is cooked, stir in all of the remaining ingredients, the nuts or seeds, cranberries, thyme, sage, pepper, cinnamon, and add salt to taste. I found the vegetable broth I used had enough salt so I did not need extra, but taste your dish and add more if needed. Remove from heat.
  • Divide the quinoa mixture evenly among the acorn squash halves, packing it into the well of the squash. You may have extra quinoa leftover. Serve hot, and garnish with more fresh thyme or sage as desired. See notes for making this dish ahead of time.

Nutrition Facts : ServingSize 1 stuffed acorn squash half, Calories 468 kcal, Carbohydrate 69 g, Protein 10 g, Fat 20 g, SaturatedFat 2.25 g, Sodium 481 mg, Fiber 9 g, Sugar 12 g

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