Vegan Stuffed Acorn Squash
Every year, when the weather cools down & the leaves start to fall, our minds (& social feeds) become flooded with comforting holiday recipes. But, if you’re like us, when it comes down to it, we always fall back on the same old standbys: mashed potatoes, stuffing & green bean casseroles, to name a few. Sound familiar?! Well, this season we conjured up a little motivation & thought we might try something new -these vegan stuffed acorn squash.
We wanted to make something as nutrient-dense as it was tasty, & this quinoa “stuffing” stuffed acorn squash was just the ticket. We combined all the familiar tastes of traditional stuffing to make this dish a stand-out at your Thanksgiving or other season celebration.
Before we get into the recipe, here are a few reasons why you shouldn’t feel the least bit guilty about indulging in these beautiful & health vegan stuffed acorn squashes:
- Quinoa is gluten-free (& so is this whole recipe!), in addition to being packed with protein, fiber & amino acids
- Acorn squash is extremely high in vitamins A & C. Hello, immune-booster! The acorn squash is also high in fiber & packed with the essential minerals potassium, magnesium, iron & calcium
- Cranberries are low in calories while high in flavor & antioxidants
- Walnuts are full of the healthy omega-3 & omega-6 fats
- Pumpkin seeds, which contain sleep promoting L-tryptophan (same as turkey), are one of the most alkaline-forming seeds which is great for a balanced belly
- Celery, which is also full of flavor & low in calories, is high in vitamin K & fiber
This recipe works great as a main course or as a side dish. To serve as a side dish, simple cut each serving in half to create 4 pieces.
Vegan Stuffed Acorn Squash
Makes 2 main dishes or 4 side dishes
for the acorn squash
- 1 acorn squash, halved
- 1 tablespoon vegan butter
- 1 teaspoon brown sugar
- pinch of salt
- 6 thyme sprigs
for the stuffing
- 1 tablespoon olive oil
- 1/4 medium yellow onion
- 1 clove garlic
- 2 stalks celery, chopped
- 1/2 teaspoon fresh thyme, chopped
- 1/2 teaspoon fresh rosemary, chopped
- 1 cup quinoa, cooked
- 1/4 cup dried cranberries
- 1/4 cup walnuts, chopped
- Additional herbs for garnish
- Begin by preheating the over to 400 degrees. Cut the acorn squash in half & remove the seeds. Mix the vegan butter & brown sugar until fully combined. Spread the butter mixture across the cut half of the acorn squash & place on a baking sheet. Stuff the sprigs of fresh thyme into the hole in the acorn squash & roast for 45 minutes or until brown & soft.
- Begin to prepare the gluten-free quinoa stuffing. Heat olive oil in a pan over medium high heat; then add the onion & garlic. Cook over medium heat for about 5 minutes. Next add the celery & herbs, cooking for an additional 5 minutes, until the vegetables are soft.
- In a small bowl, toss the cooked vegetables, quinoa, cranberries & pumpkin seeds together. Add salt & pepper to taste.
- Once the acorn squash are fully cooked & have cooled for several minutes, scoop the stuffing mixture into each acorn squash.
- Garnish with additional herbs & enjoy!