Stuffed Acorn Squash
Looking for a vegan option for your Thanksgiving spread? This Stuffed Acorn Squash is a delicious alternative for the non-meat eaters on your guest list.
- 3 acorn squash
- 2 tablespoons olive oil
- 1 tablespoon ground flaxseed
- 2 1/2 tablespoons water
- 1/2 cup uncooked quinoa
- 1 onion, chopped
- 2 celery stalks, diced
- 2 red apples, chopped
- 1/4 cup chopped walnuts
- 1 teaspoon maple syrup
- 1/3 cup dried cranberries
- 2 tablespoons raw pepitas
- 1 teaspoon chopped fresh parsley
- 1/2 teaspoon dried sage
- 1/2 teaspoon chopped fresh thyme
- 1/8 teaspoon salt
- Black pepper to taste
Preheat oven to 375°. Lightly coat 2 baking sheets with nonstick cooking spray.
Cut each acorn squash in half crosswise and scoop out seeds and strings. Lightly brush 1 tablespoon of the olive oil on the cut side of the acorn squash halves.
Arrange squash halves, cut side down, on baking sheets and bake for 30 to 40 minutes. Remove the squash from the oven and turn cut side up. Set aside.
In a small bowl, combine flaxseed and water and stir. Let rest for 5 minutes to thicken.
In a saucepan, cook the quinoa according to package instructions. Set aside.
In a large skillet, heat the remaining 1 tablespoon olive oil over medium high heat. Add the onion, celery, apple and walnuts and cook for 10 minutes, or until the onion is softened. Add the maple syrup, dried cranberries, pepitas, parsley, sage, thyme, salt and black pepper and stir to combine. Remove from heat and transfer to a large bowl. Add the cooked quinoa and stir to combine. Add the flax mixture and gently stir until combined.
Spoon stuffing mixture into each squash half. Cover each squash with foil. Bake for 20 minutes, or until the squash is soft and just golden.
Serving size: ½ acorn squash
Saturated Fat: 0g
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