Stuffed Acorn Squash
This is a super easy and extremely versatile dish that can be enjoyed regardless of any dietary preferences or restrictions. Whether you are following a vegan, vegetarian, gluten-free, or meat lover diet, there is an option for you with this savoury meal. Give it a try with some of the fun variations and toppings and let me know what your favourite version is!
Stuffed Acorn Squash
Servings: 4
Ingredients
- 2 acorn squashes
- 1/2 cup quinoa uncooked
- 1 1/2 cup vegetables of your choice
- 1/2 cup edamame beans
- 1/4 cup pumpkin seeds raw
- 3 tbsp extra virgin olive oil
- 2 tsp curry powder
- 2 tsp garlic powder
- 1 tsp thyme
- Salt and pepper to taste
Toppings (optional)
- Avocado
- Pumpkin seeds
- Tahini, lemon juice and maple syrup dressing
- Cheese shredded
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Cut both squashes in half, scoop out the seeds and place each half (cut side up) on a baking sheet lined with tin foil. Drizzle 1/2 tbsp extra virgin olive oil over each half slices of the squash. Season with 1/4 tsp of garlic on each half and salt and pepper to taste.
- Place the squash in the oven and cook for 25-30 minutes, until fork tender; you don't want it completely cooked through yet!
- While squash is in the oven, cook the quinoa according to package instructions. (We did 1/2 cup quinoa to 1- 1 1/2 cup water. Bring to a boil and then reduce heat to simmer. Cook for 20-30 minutes or until all the water is absorbed).
- In the meantime, to a sauce pan, add 1 tbsp extra virgin olive oil. Place the frozen veggies and edamame beans in the pan and sauté for 3-5 minutes, just until they are thawed.
- Once the quinoa and veggies are cooked, place these ingredients in a bowl and mix together. Add pumpkin seeds, curry powder, 1 tsp garlic powder and the thyme and stir.
- Remove the squash from the oven and place 1/2 cup of the quinoa-veggie mixture into the middle of each half of the squash- don't be afraid to pile it up.
- Put the stuffed squash back onto the tin foil-lined baking sheet and bake for another 20-25 minutes, until the squash is cooked completely.
- Top with salt and pepper to taste and enjoy!
Notes
Variations:
–Vegan/vegetarian/gluten-free: Keep recipe as is.
–Extra protein: Use either ground turkey or beef or a bean/legume (i.e. black beans, chickpeas, lentils, etc.) in place of half of the quinoa.
–Meat lover: Use ground turkey or beef instead of quinoa.
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