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Vegan Stuffed Acorn Squash Recipe

Name: Vegan Stuffed Acorn Squash Recipe
Prep time: 15 min
Total time: 100 min
Ingredients: 2 acorn squash; 1 cup uncooked quinoa; 1 1/2 cups vegetable broth; 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 teaspoon dried sage; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup chopped kale; 1/2 cup dried cranberries; 1/2 cup chopped pecans; 1/4 cup chopped fresh parsley

American Cuisine Diet Gluten-free

How to make Vegan Stuffed Acorn Squash ?

Preparation Time: 15 minutes
Cooking Time: 50 minutes
Serve: 4

Ingredients for Vegan Stuffed Acorn Squash Recipe

#	Ingredients
1.	2 acorn squash
2.	1 cup uncooked quinoa
3.	1 1/2 cups vegetable broth
4.	1 tablespoon olive oil
5.	1 onion, chopped
6.	2 cloves garlic, minced
7.	1 teaspoon dried sage
8.	1 teaspoon dried thyme
9.	1/2 teaspoon salt
10.	1/4 teaspoon black pepper
11.	1 cup chopped kale
12.	1/2 cup dried cranberries
13.	1/2 cup chopped pecans
14.	1/4 cup chopped fresh parsley

Steps of Vegan Stuffed Acorn Squash Recipe

#	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.