By food contributor Brittany
stuffed squash
Thanksgiving will be here before we know it, and well if you’re hosting it at your house, I’m sure you’re already planning out the menu!  I was trying to think of a good alternative for turkey for the vegetarian family I have and I think this recipe is just perfect!  It’s a hearty meal to replace the meat and maybe the thing that I’m excited about the most is how pretty they’re going to make the food display this year… it will definitely brighten up those dull mashed potatoes and brown stuffing, don’t you think?
This is also a great option for vegans if you just leave out the cheese!
Click through for the recipe…
roasted squash
Quinoa Stuffed Acorn Squash
adapted from here
2 acorn squash, halved and seeds removed*
2 tbsp. olive oil
Coarse sea salt and pepper
1 c. quinoa, rinsed
2 c. vegetable broth or water
1/4 c. minced red onion
2 tbsp. fresh parsley, minced
1/2 c. raisins
1/4 c. toasted pecans
2 tbsp. balsamic vinegar
2 tbsp. olive oil
1/4 c. feta or parmesan cheese (optional)
toasted pepitas for garnish
(You can also add kale to this recipe! I didn’t have any at the time!)
*TIP: Use an ice cream scoop to easily remove the seeds from the squash!*
roasted squash
1. Pre heat oven to 400 degrees.
2. Slice acorn squash in half and remove the seeds*. Spread olive oil on the inside
of the squash and then place on a baking sheet, cut-side down and bake for 20-25 min. or until soft.
3. Simmer quinoa, covered, in vegetable broth or water for 12-14 minutes, or until quinoa is cooked and liquid absorbed.
Add the diced red onion during the final 5 minutes of cooking time.
4. Remove quinoa from heat and mix in the raisins, pecans, balsamic vinegar, olive oil, parsley, parmesan and generously
season with sea salt and fresh ground pepper to taste.
5. Divide the quinoa stuffing amongst the four squash and spoon it.
6. Garnish with toasted pepitas!


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