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Roasted Acorn Squash Stuffed With Quinoa Mushroom Pilaf [Vegan]
With Thanksgiving arising, there can be spreads stuffed with wealthy and indulgent meals at events and household gatherings for weeks on finish. One of many tips I’ve discovered that works for me is to carry one thing wholesome to those gatherings that everybody can get pleasure from. It ensures I’ll have…
Thanksgiving is the proper time for a show-stopping, elegant vegan entrée that occurs to be wholesome too. That’s one factor I really like about vegan meals – it tends to be low in fats and ldl cholesterol, and naturally excessive in fiber and antioxidants. There are six weeks after Thanksgiving that can revolve round meals, so I’m hoping to tempo myself by consuming extra healthfully over the vacations.
This Acorn Squash Stuffed With Quinoa Mushroom Pilaf is fairly sufficient to serve to firm, and gives a pleasant wholesome addition to any Thanksgiving unfold. It’s such a flexible recipe – you may add your favourite components for stuffing, reminiscent of chestnuts or butternut squash. Even some lentils can be good so as to add a little bit of protein. Not solely can this be loved as a essential course by your vegan buddies, however non-vegans will need a spoonful of this too. They may even take a scoop of it as an alternative of extra stuffing, and really feel higher for it…extra room for pumpkin pie.
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Learn how to Put together Roasted Acorn Squash Stuffed With Quinoa Mushroom Pilaf [Vegan]
To Make the Squash:
- Preheat oven to 400°F.
- Brush tops and inside squash cavity evenly with olive oil. Season evenly with salt.
- Roast in oven till fork tender, about 45 minutes to an hour. Roasting time will rely on the scale of your squash.
- Take away from oven and put aside.
To Make the Quinoa Pilaf:
- Whereas acorn squash is roasting, warmth 1 tablespoon olive oil in a saucepan. Add half the onion and cook dinner till softened, about 2-3 minutes. Add the quinoa, broth, water, and thyme, and produce to a boil. Scale back warmth to low, and cook dinner, coated, till liquid has been absorbed, about 15-20 minutes.
- In a skillet, warmth remaining tablespoon of oil, and add remainder of onion, mushrooms, celery, and sage. Saute till greens are mushy and no extra liquid from mushrooms stays.
- Toss mushroom combination with cooked quinoa, together with pumpkin seeds and dried cranberries. Season to style with salt and pepper.
- Stuff acorn squash halves with quinoa pilaf.
