- 3 acorn squashes
- 2 tablespoons olive oil, divided
- ½ cup quinoa
- 1 ½ cups vegetable broth
- ½ red onion, diced
- 2 cloves garlic, minced
- 1 teaspoon oregano
- 1 teaspoon basil
- ¼ teaspoon black pepper
- 1 10-ounce package meatless crumbles (gluten-free)*
- ¼ cup chopped parsley (plus additional for garnish)
- ¼ cup chopped walnuts
- ¼ cup dried cranberries
- 1 teaspoon fresh lemon juice
- Preheat oven to 375 F.
- Split squashes in half lengthwise, and scoop out seeds, exposing center cavity. Place in a large baking dish or pan, with cavity facing up. Add 2 tablespoons of water to the bottom of the baking dish or pan.
- Drizzle squash with 1 tablespoon olive oil.
- Cover with foil and bake for 30 minutes.
- Meanwhile, cook quinoa with vegetable broth in a small pot with lid for 15 minutes. Mixture should be moist with some remaining broth in the pan, do not drain.
- Heat remaining 1 tablespoon olive oil in a large sauté pan and sauté onion and garlic for 7 minutes. Add oregano, basil, black pepper, meatless crumbles, parsley, walnuts, cranberries, lemon juice and cooked quinoa (with remaining broth) and sauté for an additional 3 minutes.
- Remove squash from oven and fill each cavity with quinoa stuffing, packing it with a spoon and mounding it over the top.
- Place the stuffed squash back in the oven (do not cover with foil) and cook for an additional 15 minutes, until squash is tender when pierced with a fork, and filling is browned.
- Remove from oven and garnish with additional parsley.
*May substitute 1 1/2 cups cooked lentils for meatless crumbles in this recipe.
- Serving Size: 1 serving
- Calories: 268
- Sugar: 9 g
- Sodium: 347 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 46 g
- Fiber: 7 g
- Protein: 11 g
Keywords: squash, filled squash, quinoa, cranberry and quinoa