STUFFED ACORN SQUASH WITH QUINOA
Quinoa Stuffed Acorn Squash with cranberries, chickpeas, and pecans is full of flavor, texture, and ready in about 40 minutes! Naturally vegan and gluten-free.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment or a silicone mat.
Lay the acorn squash on its side, find the center, and cut it in half widthwise. Turn the squash half on its side again and trim off the end to create a flat bottom. Using a sharp-edged spoon or a 1-tablespoon measuring spoon, scrape around the inside of the squash to remove all the seeds.
Place the acorn squash on a baking sheet, cut side up. Brush with oil (or maple syrup for oil-free), season with salt and pepper. Bake in the oven at 400 degrees for 30 minutes.
In a medium-sized pot, add quinoa, sage, garlic powder, and water, bring to a boil, reduce the heat to low, and simmer for 15 minutes. Once done, fluff with a fork and let quinoa rest for 10 minutes.
To the quinoa, add the chickpeas, red onion, cranberries, salt and pepper. Just before stuffing the squash, mix in the pecans.
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Continue Reading at Simple Veganista →Chef's Notes
If you don’t care for raw onions, add them to the quinoa while cooking to ‘deflame’ and soften them.
Feel free to adjust the amount of pecans and dried cranberries to suit your taste. You may like to add a little more.
Don’t throw the squash seeds away, you can roast the seeds for snacking!
Make Ahead: (we recommend 24 hours advance for best presentation) using one of these two easy options:
Prep components separately (recommended for best results) and store the squash halves and stuffing in airtight containers in the fridge. On the day of serving, reheat squash halves briefly (350-375°F oven, 10-15 min), stuff, then bake for another 15 to 20 minutes until warmed through.
Fully assemble ahead: Stuff the roasted squash, cover tightly (with foil or store in an airtight container), and refrigerate for up to 2 days. Reheat, covered, at 350°F for 20-30 min (or until warmed through, uncover the last few min for browning).
If you don’t care for raw onions, add them to the quinoa while cooking to ‘deflame’ and soften them.
Feel free to adjust the amount of pecans and dried cranberries to suit your taste. You may like to add a little more.
Don’t throw the squash seeds away, you can roast the seeds for snacking!
Make Ahead: (we recommend 24 hours advance for best presentation) using one of these two easy options:
Prep components separately (recommended for best results) and store the squash halves and stuffing in airtight containers in the fridge. On the day of serving, reheat squash halves briefly (350-375°F oven, 10-15 min), stuff, then bake for another 15 to 20 minutes until warmed through.
Fully assemble ahead: Stuff the roasted squash, cover tightly (with foil or store in an airtight container), and refrigerate for up to 2 days. Reheat, covered, at 350°F for 20-30 min (or until warmed through, uncover the last few min for browning).
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Reviews from the Original Source
Made as written, so delicious!
The family loved these! Thanks for the great recipe!
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