Description
Turn to squash to power this plant-based, vegan one-dish meal for Stuffed Acorn Squash with Quinoa and Cranberries. Just fill each squash half with a filling of quinoa, meatless crumbles, cranberries, and herbs, making this stuffed acorn squash recipe perfect for a simple weeknight meal, elegant dinner party, or holiday meal.
Ingredients
Scale
- 3 medium acorn squashes
- 2 tablespoons extra virgin olive oil, divided
- 1/2 medium red onion, diced
- 2 cloves garlic, minced
- 1/2 cup quinoa, uncooked
- 1 1/2 – 2 1/2 cups vegetable broth
- 2 teaspoons oregano
- 1 teaspoon basil
- ¼ teaspoon black pepper
- 8 ounces meatless crumbles (i.e., Gardein, Beyond Meat, Morning Star Farms)
- 1/2 cup chopped parsley (plus additional for garnish)
- ¼ cup chopped walnuts
- ¼ cup dried cranberries
- 1/2 lemon, juiced
Instructions
- 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.
- While squash is cooking, prepare filling. Add remaining 1 tablespoon olive oil into a large sauté pan or skillet and sauté onion and garlic for 4 minutes. Add quinoa and sauté for 2 minutes. Add 1 1/2 cups broth, oregano, basil, and black pepper, cover and cook for 12 minutes, adding additional broth a tablespoon at a time, as it cooks and absorbs the broth. Add meatless crumbles, parsley, walnuts, cranberries, lemon juice, and cook for an additional 3 minutes, adding additional broth if needed. Mixture should be moist, with all liquid absorbed.
- Cover with foil and bake for 30 minutes.
- Remove squash from oven and fill each cavity with about 3/4 cup quinoa stuffing, packing it with a spoon and mounding it over the top. Reserve any leftover filling to enjoy as a filling for wraps or as a side dish.
- Place the stuffed squash back in the oven (do not cover with foil) and cook for an additional 10-15 minutes, until squash is tender when pierced with a fork, and filling is browned.
- Remove from oven and garnish with additional parsley.
Notes
May substitute 1 1/2 cups cooked lentils for meatless crumbles in this recipe.
To make this recipe gluten-free, use gluten-free meatless crumbles.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Entree
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 377
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 11 g
- Saturated Fat: 1 g
- Carbohydrates: 36 g
- Fiber: 7 g
- Protein: 33 g