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Vegan stuffed squash Recipe

Name: Vegan stuffed squash Recipe
Prep time: 20 min
Total time: 100 min
Ingredients: 2 acorn squash; 1 cup quinoa, rinsed; 1 1/2 cups vegetable broth; 1 onion, diced; 2 cloves garlic, minced; 1 bell pepper, diced; 1 cup mushrooms, chopped; 1 cup cooked chickpeas; 1/2 cup raisins; 1/2 tsp ground cinnamon; 1/2 tsp ground cumin; 1/4 tsp ground coriander; Salt and black pepper, to taste; 1/4 cup fresh parsley, chopped; 2 tbsp olive oil

Cuisine Diet Gluten-free Main dish Plant-based Vegan

How to make Vegan stuffed squash ?

Preparation Time: 20 minutes
Cooking Time: 50 minutes
Serve: 4

Ingredients for Vegan stuffed squash Recipe

#	Ingredients
1.	2 acorn squash
2.	1 cup quinoa, rinsed
3.	1 1/2 cups vegetable broth
4.	1 onion, diced
5.	2 cloves garlic, minced
6.	1 bell pepper, diced
7.	1 cup mushrooms, chopped
8.	1 cup cooked chickpeas
9.	1/2 cup raisins
10.	1/2 tsp ground cinnamon
11.	1/2 tsp ground cumin
12.	1/4 tsp ground coriander
13.	Salt and black pepper, to taste
14.	1/4 cup fresh parsley, chopped
15.	2 tbsp olive oil

Steps of Vegan stuffed squash Recipe

#	Steps
1.	Preheat your oven to 375°F (190°C).
2.	Cut the acorn squash in half and remove the seeds. Place the squash halves on a baking sheet and brush them with olive oil. Bake them in the oven for 40-45 minutes or until tender.
3.	While the squash is baking, prepare the stuffing. In a large pot, sauté the onion and garlic in olive oil over medium heat until they are softened.
4.	Add the bell pepper and mushrooms to the pot and cook for an additional 3-4 minutes, stirring occasionally.
5.	Add the quinoa, vegetable broth, cinnamon, cumin, coriander, and chickpeas to the pot. Bring to a boil and then reduce the heat to low. Cover and let simmer for 15-20 minutes or until the quinoa is cooked and the liquid has been absorbed.
6.	Add the raisins and parsley to the pot and stir to combine.
7.	When the squash is done, remove it from the oven and let it cool for a few minutes.
8.	Spoon the stuffing mixture into each squash half, packing it down tightly.
9.	Return the squash halves to the baking sheet and bake for an additional 10-15 minutes or until the stuffing is heated through and the tops of the squash are slightly browned.
10.	Serve hot and enjoy!

Tips:

You can use any variety of winter squash for this recipe, such as butternut or spaghetti squash.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For added protein, you can top the stuffed squash with roasted chickpeas or sliced avocado.

Enjoy your delicious and healthy vegan stuffed squash!