Stuffed Acorn Squash (vegan)
Printed from Inclusive Kitchen — Stuffed Acorn Squash
Stuffed acorn squash is a delightful dish that brings together the earthy sweetness of roasted squash with a savory filling of quinoa, cranberries, and nuts. This vegan variant is not only visually stunning but also packed with nutrients, making it a perfect centerpiece for any autumn table or a cozy weeknight dinner. The combination of flavors and textures is sure to impress even the most dedicated carnivores.
Historically, acorn squash has been a staple in Native American cuisine, often roasted and served as a side dish or main course. Its natural sweetness pairs beautifully with the tartness of cranberries and the nutty flavor of quinoa, creating a dish that is both comforting and sophisticated. Plus, it’s a great way to use seasonal produce and embrace the bounty of fall.
To prepare this dish, you’ll need to roast the squash until tender, which brings out its natural sweetness. The filling is a simple yet flavorful mix of cooked quinoa, dried cranberries, and chopped nuts, seasoned with herbs and spices. This recipe is not only easy to make but also allows for customization; feel free to add your favorite vegetables or spices to the mix. And remember, if you’re feeling adventurous, you can even serve the filling in the squash halves as a bowl—just don’t forget to eat your bowl when you’re done!
Ingredients
- 2 acorn squash
- 1 cup quinoa
- 2 cups vegetable broth
- 0.5 cup dried cranberries
- 0.5 cup chopped walnuts
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh parsley
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting the squash, allowing it to caramelize and develop a rich flavor.
- Cut the acorn squash in half lengthwise and scoop out the seeds. A sturdy spoon works well for this task, and don’t worry if you miss a few seeds; they’re not the main course.
- Drizzle the cut sides of the squash with 1 tablespoon of olive oil, and sprinkle with salt and pepper. This will enhance the flavor and help achieve a lovely golden color.
- Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until the flesh is tender and easily pierced with a fork.
- While the squash is roasting, rinse the quinoa under cold water to remove its natural coating, which can taste bitter. Then, combine the rinsed quinoa and vegetable broth in a medium saucepan.
- Bring the quinoa and broth to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
- Remove the quinoa from heat and let it sit covered for 5 minutes. This resting period allows the quinoa to steam and become even fluffier.
- In a large bowl, combine the cooked quinoa, dried cranberries, chopped walnuts, remaining olive oil, maple syrup, ground cinnamon, and chopped parsley. Mix well to ensure all ingredients are evenly distributed.
- Once the squash is done roasting, carefully flip the halves over so the cut side is facing up. This will create a perfect little bowl for your filling.
- Spoon the quinoa mixture generously into each squash half, packing it slightly to ensure it holds together. You can be generous here; after all, it’s not a diet food!
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes. This will warm the filling and allow the flavors to meld beautifully.
- Remove the stuffed squash from the oven and let it cool for a few minutes before serving. Garnish with additional parsley if desired, and enjoy your deliciously wholesome meal!
Nutrition (per serving)
- Calories: 320
- Carbs g: 45
- Protein g: 10
- Fat g: 12
- Sugar g: 8
