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VEGAN STUFFED ACORN SQUASH
Ingredients
To Roast the Acorn Squash
2 tablespoons of olive oil
3 large (or 5 small) acorn squash, cut in half and seeds removed
Salt and pepper
To Make the Stuffing:
1 tablespoon olive oil
1 medium onion, chopped
3 stalks of celery (¾ cup), chopped
1 large apple, peeled and cut into small cubes
2 cloves of garlic, minced
2 1/2 cups cooked quinoa (from 1 cup uncooked quinoa)
¾ cups dried cranberries
½ cup pecans, coarsely chopped
1 teaspoon salt
½ teaspoon black pepper
¼ cup fresh parsley, chopped plus more as garnish
A handful of pomegranate arils as garnish (optional)
Instructions
- To roast the acorn squash: Pre-heat the oven to 400 F degrees. Line a baking sheet with parchment paper.
- Drizzle the insides of acorn squash with olive oil. Using a brush (or clean fingers) spread the oil all over the flesh. Sprinkle each half with a large pinch of salt and pepper (depending on the size of your squash).
- Place the squash cut side down and roast for 40 minutes or until a knife comes in and out easily when inserted in the flesh of one of the squash. Let it cool on the counter 5 minutes before stuffing.
- To Make the Stuffing: Meanwhile to make the stuffing, heat olive oil in a large pot in medium high heat. Add in the onion and celery and cook, stirring frequently, until translucent, 5-6 minutes. Add in the apple and cook 3-4 more minutes or until apples are softened.
- Stir in the garlic and cook for 30 seconds.
- Add in quinoa, cranberries, pecans, and salt and pepper. Give it a large stir and turn the heat to medium low. Let it cook for 7-8 minutes, stirring a few times to make sure that it is moist. If you feel like it is drying stir in a few tablespoons of water.
- Taste for seasoning and add in if necessary. At the last minute stir in the parsley.
- To assemble: Fill each acorn squash half with the stuffing and garnish it with parsley and pomegranate arils if using.
- Serve.
This article and recipe adapted from this site
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