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Vegan Stuffed Acorn Squash Recipe

How to make Vegan Stuffed Acorn Squash ?

#	Steps
1.	Preheat the oven to 400°F (200°C).
2.	Cut the acorn squash in half lengthwise and remove the seeds.
3.	Place the squash halves on a baking sheet, cut side up, and bake for 30-40 minutes, or until tender.
4.	Meanwhile, rinse the quinoa in a fine mesh strainer.
5.	In a medium saucepan, bring the vegetable broth and quinoa to a boil.
6.	Reduce heat to low and simmer for 15-20 minutes, or until the quinoa is tender and the liquid is absorbed.
7.	In a large skillet, heat the olive oil over medium heat.
8.	Add the onion and sauté until soft and translucent, about 5 minutes.
9.	Add the garlic, sage, thyme, salt, and pepper and cook for another 1-2 minutes.
10.	Add the chopped kale and cook for 2-3 minutes, or until wilted.
11.	Stir in the cooked quinoa, dried cranberries, chopped pecans, and chopped parsley.
12.	Divide the quinoa mixture evenly among the roasted squash halves.
13.	Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until heated through.

Tips:

To make this recipe gluten-free, use gluten-free vegetable broth and double-check that your quinoa is certified gluten-free.
You can prepare the filling in advance and store it in the refrigerator for up to two days before filling the squash halves and baking.
Top with fresh herbs, like parsley or thyme, for an extra burst of flavor.
This recipe makes a great side dish or main course. If serving as a main course, consider adding a salad or roasted vegetables on the side.