Considering the time of year and the bounty of delicious fall food, I thought this quinoa veggie vegan stuffed acorn squash would be a great addition to the holiday table!
It’s relatively simple to make and the acorn squash makes a naturally lovely display for a holiday feast.
Quinoa Veggie Stuffed Acorn Squash (vegan):
1 acorn squash
1-2 cups cooked quinoa
1/2 yellow onion
4 cloves garlic
1 small tomato
2-3 leaves chard, beet greens or spinach
1 tsp turmeric (non-irradiated like this one)
1/2 tsp cumin (non-irradiated like this one)
1 tsp italian seasoning
1 tbsp ghee or olive oil for sautéing (where to buy grassfed ghee)
salt and pepper to taste
1. Begin by roasting the acorn squash in a 375° oven for 45-70 minutes or until the squash is tender and you can poke a fork through the flesh. *Tip: Most recipes suggest cutting the squash in half and scooping out the seeds and membrane then brushing it with olive oil and placing it in the oven to roast it. To save time, I just put the whole squash in the oven for the same amount of time, then feel when the squash is soft when you squeeze it with an oven mitt to know when it’s done. Once it’s done, let it cool, then slice in half and scoop out the seeds and membrane. Either way will work for this recipe.
2. While the squash is roasting prepare the quinoa. Make sure you’ve already cooked the quinoa at this point. Start by heating the ghee (where to buy grassfed ghee) or oil on medium in a cast iron skillet. Add chopped onions and garlic to the pan and stir. Pour the spices over the onion and garlic and stir. Once the onions are slightly translucent add the tomatoes, then shortly thereafter add the chopped greens (I used chard).
3. Once the greens have cooked down a bit, add the quinoa, salt and pepper and stir for a few minutes then turn off the heat.
4. Once the acorn squash is done and the seeds and membrane have been scooped out of the center, add the quinoa mixture to the center of each half of the acorn squash, then return to the oven to heat for about 10 minutes. Sprinkle with a little turmeric for color or a little cheese (buy non-GMO grassfed cheese here).
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