Roasted Acorn Squash filled with hearty and gluten free quinoa stuffing flavored with cranberries and pecans. Add this Vegan Stuffed Acorn Squash recipe to your Thanksgiving dinner menu to serve your vegetarian or vegan guests.
3largeor 5 small acorn squash, cut in half and seeds removed
Salt and pepper
To Make the Stuffing:
1tablespoonolive oil
1medium onionchopped
3stalks of celery¾ cup, chopped
1large applepeeled and cut into small cubes
2clovesof garlicminced
2 1/2cupscooked quinoafrom 1 cup uncooked quinoa
¾cupsdried cranberries
½cuppecanscoarsely chopped
1teaspoonsalt
½teaspoonblack pepper
¼cupfresh parsleychopped plus more as garnish
A handful of pomegranate arils as garnishoptional
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.