Gorgeous Quinoa-stuffed Acorns
From mrsvegan 13 years ago
- 1.25 hours to make
- Serves 4
This is a great addition to your fall menu. The squash melts in your mouth and the quinoa stuffing is sublime. Pretty on the plate, too!
Ingredients
- 2 medium acorn squash, halved lengthwise, seeds removed shopping list
- 2 Tbs Earth Balance "margarine" shopping list
- 4 Tbs pure maple syrup shopping list
- For Stuffing: shopping list
- 2 c quinoa prepared per package instructions shopping list
- 8-10 baby bella mushrooms, sliced shopping list
- 1/2 white onion, chopped shopping list
- 10-15 fresh basil leaves, chopped shopping list
- 1c dried cranberries shopping list
- 1/2c chopped pecans shopping list
- salt and pepper to taste shopping list
- 1/4 tsp cumin shopping list
- 1/4 tsp thyme shopping list
- 1/4 tsp cinnamon shopping list
How to make it
- Place 1/2 Tbs margarine into the well of each 1/2 squash with 1 Tbs of the maple syrup. Place on baking sheet lined with foil and bake at 350 degrees for 30-45 minutes, until fork tender.
- Meanwhile, spray a non-stick saute pan with vegetable cooking spray and saute mushrooms, onion and spices 'till onion is transparent. Add sauteed vegetables to prepared quinoa along with basil, cranberries and pecans.
- Remove cooked squash from oven and pour the margarine-syrup mixture from each half into the quinoa mixture. Mix well and mound stuffing into each 1/2 squash, reserving any remaining mixture. Place stuffed squash on jelly roll pan, cover loosely with foil and return to oven for 15 minutes, until heated through.
- Place 1 half squash on each plate and surround with additional reserved stuffing. Garnish with additional basil leaves and cranberries, if desired.
People Who Like This Dish 2
- jdpinky Eastpointe, MI
- ariadnebarzane Phoenix, AZ
- mrsvegan San Marcos, CA
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