Description
This nutrient-dense stuffed acorn squash is a celebration of seasonal harvest. Tender, roasted squash halves are filled with a hearty, savory blend of fluffy quinoa, earthy mushrooms, toasted walnuts, and a hint of sweetness from dried cranberries. Perfect as a satisfying main course, this plant-based dish is as beautiful to look at as it is grounding to eat, making it an excellent choice for both cozy weeknight dinners and special festive gatherings.
Ingredients
2 medium acorn squashes (halved and seeds removed)
4 tablespoons extra virgin olive oil (divided)
Salt and pepper (to taste)
1 cup quinoa (rinsed and drained)
1 cup button mushrooms (sliced)
1 clove garlic (minced)
1/3 cup walnuts (chopped)
1/4 cup dried cranberries
1/2 cup fresh peas (or thawed if frozen)
1/2 tablespoon fresh lime juice
Spring onions (finely chopped)
Instructions
Preheat your oven to 350°F.
Score the flesh of the halved, deseeded squash and brush with 2 tablespoons of olive oil, salt, and pepper.
Arrange squash cut-side up on a baking sheet and roast until tender, approximately 30-40 minutes.
While the squash roasts, cook the quinoa according to package directions until fluffy.
In a separate skillet, heat the remaining olive oil and sauté the mushrooms and garlic until softened.
In a mixing bowl, combine the cooked quinoa, sautéed mushrooms, walnuts, cranberries, peas, lime juice, and spring onions.
Once the squash is tender, remove from the oven and scoop the quinoa mixture into the hollow centers.
Return to the oven for an additional 5-10 minutes to heat everything through before serving.
Notes
You can add extra plant-based protein by stirring in chickpeas or substituting walnuts with toasted pecans. Store leftovers in an airtight container for up to 3 days. Reheat in the oven to maintain texture.