Who doesn't love fall vegetables? These vegan stuffed acorn squash have the perfect combination of ingredients to warm you soul and fill your stomach.
Ingredients:
3 acorn squash
1 Tbsp olive oil or pure maple syrup
1 cup dried quinoa
2 cups water
1 tsp garlic powder
2 – 3 sage leaves, minced or ¾ tsp dried
⅓ cup red onion, finely diced
1 can (15oz) chickpeas, drained and rinsed
½ cup dried cranberries or raisins
½ cup pecans
Mineral salt & pepper, to taste
Directions:
Preheat oven to 400°F. Line a rimmed baking sheet with parchment or silicone mat. .
Prep Squash: Lay the acorn squash on it’s side, find the centre and cut in half width-wise. Turn the squash half on its side again and trim off the end, creating a flat bottom. Using a sharp edge spoon or 1 tablespoon measure spoon, scrape around the inside of the squash removing the all seeds.
Roast Squash: Place the acorn squash on baking sheet cut side up. Brush with oil (or maple syrup for oil free), season with salt and pepper. Bake in the oven at 400 degrees for 30 minutes.
Quinoa: In a medium size pot, add quinoa, sage, garlic powder and water, bring to a boil, reduce heat to low and simmer for 15 minutes. Once done, fluff with fork and let quinoa rest for 10 minutes.
Assemble quinoa stuffing: To the quinoa, add the chickpeas, red onion, cranberries, salt and pepper. Just before stuffing the squash, mix in the pecans.
Stuff Squash: Fill each squash half with quinoa stuffing. Top with optional chopped parsley for a little pop of colour and fresh flavor. Place in the oven at 350°F to rewarm if needed.
Serves: 6
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