Stuffed Acorn Squash
This vegan stuffed acorn squash works well as a Thanksgiving main dish but it can be enjoyed anytime for a healthy, filling plant-based meal. This recipe is gluten-free, oil-free and sugar-free.
Squash are inexpensive, versatile and packed with nutrition. The mighty squash contains nutrients such as potassium, magnesium, fibre, beta carotene and vitamin C. I always include a squash or two in my weekly meal prep so I have some ready to go during the week.
This is actually a very simple meal to make, it takes a while to cook, but it’s easy. Simply chop the squash in two, pop it in the oven and make your stuffing while it bakes. The stuffing is a little sweet, a little savoury, a little spicy and just perfect.
This is a very filling meal, packed with loads of nutrition. Healthy carbohydrates, protein and essential fatty acids are all in there, along with a bunch of vitamins and minerals sure to make your body happy. Enjoy this dish on a chilly Fall afternoon and it will keep you going until dinnertime and them some.Print
- Pre-heat the oven to 400 degrees.
- Cut the acorn squash in two and place in the oven on a pan, flesh side down.
- Bake for 40 minutes or until flesh and skin are tender and easily pierced with a fork. Scoop out the seeds.
- Cook the quinoa according to instructions.
- While it’s cooking, sauté the onion and garlic in a bit of olive oil or water for about 5 minutes.
- Add all the spices and continue cooking, while stirring for a few more minutes.
- Add the celery and red pepper, cook 5-10 minutes.
- Once the quinoa is cooked, add it into the pan with the celery and onion.
- Add the raisins and pecans and cook for 2 more minutes until heated through.
- Scoop quinoa mixture into squash bowls.
- Serves 4.