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:

1. Preheat the Oven:

   • Preheat your oven to 375°F (190°C).

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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!