Ingredients
Scale
- 3 Medium acorn squashes
- 2 tablespoons Extra virgin olive oil, divided
- 1/2 Medium red onion, diced
- 2 cloves Garlic, minced
- 1/2 cup Quinoa, uncooked
- 1 1/2 – 2 1/2 cups Vegetable broth
- 2 teaspoons Oregano
- 1 teaspoon Basil
- 1/4 teaspoon Black pepper
- 8 ounces Meatless crumbles
- 1/2 cup Chopped parsley (plus additional for garnish)
- 1/4 cup Walnuts, chopped
- 1/4 cup Dried cranberries
- 1/2 Lemon, juiced
Instructions
- Preheat your oven to 375 F. Slice the acorn squashes in half lengthwise and scoop out the seeds. Place them in a large baking dish with the cavity facing up, and add 2 tablespoons of water to the bottom of the dish.
- Heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Add the diced onion and minced garlic, sautéing for about 4 minutes until soft and fragrant.
- Stir in the uncooked quinoa and sauté for an additional 2 minutes.
- Add 1 1/2 cups of vegetable broth, oregano, basil, and black pepper. Lower the heat, cover, and let it cook for about 12 minutes, adding more broth as needed until the quinoa is cooked and fluffy.
- Once the quinoa is ready, stir in the meatless crumbles, chopped parsley, walnuts, dried cranberries, and lemon juice. Cook for an additional 3 minutes until well-mixed and heated through.
- Remove the squash from the oven after 30 minutes and fill each cavity with about 3/4 cup of the quinoa stuffing.
- Return the stuffed acorn squashes to the oven and bake for an additional 10-15 minutes, until tender and slightly caramelized on the edges.
Notes
Customize with nuts or seeds based on dietary preferences. Fresh herbs can enhance the flavor significantly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main course
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg