Autumn Stuffed Veggie Acorn Squash
Servings: 4
Ingredients:
- 2 medium acorn squash
- 2 tablespoons extra-virgin olive oil, divided
- ½ teaspoon fine sea salt, divided
- ½ cup quinoa, rinsed
- 1 cup water
- ¼ cup dried cranberries
- ¼ cup raw pepitas (hulled pumpkin seeds)
- ¼ cup chopped green onion
- ¼ cup chopped fresh flat-leaf parsley, plus 1 tablespoon for garnish
- 1 clove garlic, pressed or minced
- 1 tablespoon lemon juice
- ¾ cup grated Parmesan cheese (Substitute for Cashew Cheese to make the recipe Vegan)
- ½ cup crumbled goat cheese or feta (Substitute for Vegan Cheese to make the recipe Vegan)
Instructions:
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Preheat the Oven:
- Preheat your oven to 375°F (190°C).
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Prepare the Acorn Squash:
- Wash the acorn squash thoroughly and then cut them in half horizontally. Scoop out the seeds and membranes using a spoon. This will leave you with four acorn squash halves.
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Roast the Squash:
- Brush the inside of each squash half with 1/2 tablespoon of olive oil and sprinkle with a pinch of salt.
- Place the squash halves, cut-side down, on a baking sheet lined with parchment paper or a silicone baking mat.
- Roast in the preheated oven for about 30-40 minutes or until the squash is tender and easily pierced with a fork. The exact cooking time may vary depending on the size of your squash.
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Prepare the Quinoa:
- While the squash is roasting, rinse the quinoa under cold water.
- In a saucepan, combine the rinsed quinoa and 1 cup of water. Bring it to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the water is absorbed.
- Remove from heat and fluff the quinoa with a fork.
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Prepare the Stuffing:
- In a large mixing bowl, combine the cooked quinoa, dried cranberries, pepitas, chopped green onion, chopped parsley, minced garlic, lemon juice, and 1/4 teaspoon of salt. Mix well to combine.
- Add the grated Parmesan cheese or vegan alternative to the quinoa mixture and stir until it’s evenly distributed.
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Assemble the Stuffed Squash:
- Once the acorn squash halves are tender, remove them from the oven.
- Carefully flip them over so the cut sides are facing up.
- Fill each squash half with the quinoa mixture, packing it in firmly.
- Sprinkle the crumbled goat cheese, feta, or vegan cheese of your choice over the top of each stuffed squash.
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Final Roasting:
- Place the stuffed squash halves back in the oven and bake for an additional 10-15 minutes, or until the cheese is slightly melted and the stuffing is heated through.
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Serve:
- Remove the stuffed squash from the oven and let them cool for a few minutes.
- Garnish each squash half with a sprinkle of chopped fresh parsley.
- Serve the Autumn Stuffed Vegetarian Acorn Squash halves warm as a delicious and hearty autumn meal.
Enjoy your Autumn Stuffed Vegetarian Acorn Squash, a delightful combination of seasonal flavors!