The Best Stuffed Acorn Squash (Vegan, with Quinoa)
User Reviews
5.0
129 reviews
Excellent
The Best Stuffed Acorn Squash (Vegan, with Quinoa)
Report
A delicious, vegan dish for your next holiday gathering! This stuffed acorn squash recipe with quinoa is easy to follow and sure to please a crowd with it's sweet and savory flavors and mix of textures!
Share:
Ingredients
- 2 medium acorn squashes halved
- 4 tablespoon extra virgin olive oil divided
- salt and pepper to taste
- 1 cup quinoa rinsed and drained
- 1 cup button mushroom sliced
- 1 clove garlic minced
- ⅓ cup chopped walnuts
- ¼ cup dried cranberries
- ½ cup fresh peas or thawed if frozen
- ½ tablespoon fresh lime juice
- spring onions to taste, finely chopped
Instructions
- Preheat the oven to 350°F.
- Score the flesh of each squash and spoon to scoop out the seeds and place each piece cut side up in a large baking dish that fits all 4 halves.
- Brush a light coat of olive oil, add salt and pepper and bake for 30 minutes until the flesh is soft when pierced with a fork (this will depend on your oven specifications so make sure to check at 30 minutes and then cook a bit more if it's not soft enough!) Remove from the oven once cooked.
- In the meantime, cook the quinoa. Bring a medium saucepan over medium heat, and add the rinsed quinoa with 2 cups of water. Once it starts boiling, turn the heat to low and simmer for 15 minutes until the quinoa absorbed the water, then remove it from the heat and let it rest for 5 minutes. Fluff with a fork and reserve.
- Heat a skillet to medium heat, and add 1 tablespoon of olive oil. Once hot, add the sliced mushrooms. Cook for 4-5 minutes, until mushrooms are browned, add the garlic, and cook for a minute until fragrant. Reserve.
- Add the cooked quinoa, walnuts, dried cranberries, peas, lemon juice, 1 tablespoon of olive oil, salt and pepper to a mixing bowl and toss to combine.
- Spoon the quinoa mixture over the 4 squash halves evenly, top each with the crispy mushrooms and return to the oven just to heat the filling for 5-10 minutes.
- Sprinkle spring onions on top and serve warm.
Notes
- Use a variety of mushrooms. I use button mushrooms, and Cremini mushrooms are a good all-purpose mushroom, but you can also use shiitakes, portobellos, or even wild mushrooms for a more complex flavor.
- Add some spices to the stuffing. In addition to salt and pepper, try adding some herbs like thyme, sage, or rosemary. You could also add a bit of cumin or paprika for a smokier flavor.
- Don't overcook the quinoa. Quinoa should be cooked through but still have a bit of a bite to it. Overcooked quinoa will be mushy and unappetizing.
- Add a bit of moisture to the filling. If the filling seems too dry, add a splash of vegetable broth or white wine. This will help to keep the squash moist and flavorful.
- Top the squash with nuts or seeds. Before baking, sprinkle the top of the squash with chopped nuts or seeds like walnuts, pecans, or almonds. This will add a bit of crunch and extra flavor to the dish.
Nutrition Information
Show Details
Calories
493kcal
(25%)
Carbohydrates
62g
(21%)
Protein
14g
(28%)
Fat
23g
(35%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
8g
Monounsaturated Fat
12g
Sodium
12mg
(1%)
Potassium
1318mg
(38%)
Fiber
11g
(44%)
Sugar
2g
(4%)
Vitamin A
939IU
(19%)
Vitamin C
32mg
(36%)
Calcium
123mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 62g | 21% |
| Protein | 14g | 28% |
| Fat | 23g | 35% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 12mg | 1% |
| Potassium | 1318mg | 28% |
| Fiber | 11g | 44% |
| Sugar | 2g | 4% |
| Vitamin A | 939IU | 19% |
| Vitamin C | 32mg | 36% |
| Calcium | 123mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
129 reviews
Excellent
Other Recipes
You'll Also Love
