This simple stuffed acorn squash recipe is packed with flavor and perfect for a cozy night. It’s vegan, gluten-free, easy to make and can be tailored to your liking. So whip up a batch of this yummy goodness and enjoy!
📖 Recipe
Ingredients
- 2 medium acorn squashes, halved
- 4 tablespoon extra virgin olive oil, divided
- 1 cup quinoa, rinsed and drained
- 1 cup button mushroom, sliced
- 1 clove garlic, minced
- ¼ cup dried cranberries
- ½ cup fresh peas, or thawed if frozen
- â…“ cup chopped walnuts
- ½ tablespoon fresh lime juice
- salt and pepper, to taste
- spring onions, to taste, finely chopped
Instructions
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Preheat the oven to 350°F.
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Score the flesh of each squash and spoon to scoop out the seeds and place each piece cut side up in a large baking dish that fits all 4 halves.
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Brush a light coat of olive oil, add salt and pepper and bake for 30 minutes until the flesh is soft when pierced with a fork (this will depend on your oven specifications so make sure to check at 30 minutes and then cook a bit more if it’s not soft enough!) Remove from the oven once cooked.
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In the meantime, cook the quinoa. Bring a medium saucepan over medium heat, and add the rinsed quinoa with 2 cups of water. Once it starts boiling, turn the heat to low and simmer for 15 minutes until the quinoa absorbed the water, then remove it from the heat and let it rest for 5 minutes. Fluff with a fork and reserve.
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Heat a skillet to medium heat, and add 1 tablespoon of olive oil. Once hot, add the sliced mushrooms. Cook for 4-5 minutes, until mushrooms are browned, add the garlic, and cook for a minute until fragrant. Reserve.
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Add the cooked quinoa, walnuts, dried cranberries, peas, lemon juice, 1 tablespoon of olive oil, salt and pepper to a mixing bowl and toss to combine.
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Spoon the quinoa mixture over the 4 squash halves evenly, top each with the crispy mushrooms and return to the oven just to heat the filling for 5-10 minutes.
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Sprinkle spring onions on top and serve warm.
