Vegan Stuffed Acorn Squash

Introduction: Welcome to a culinary adventure that celebrates the vibrant flavors of plant-based cuisine – our Vegan Stuffed Acorn Squash recipe. Bursting with wholesome ingredients and rich aromas, this dish promises to tantalize your taste buds while nourishing your body with essential nutrients. Embark on a journey with us as we delve into the intricate steps of creating this masterpiece, designed to elevate your dining experience and captivate your senses.

Ingredients:

  1. 2 acorn squashes, halved and seeds removed
  2. 1 cup quinoa, rinsed and drained
  3. 2 cups vegetable broth
  4. 1 tablespoon olive oil
  5. 1 small onion, diced
  6. 2 cloves garlic, minced
  7. 1 red bell pepper, diced
  8. 1 zucchini, diced
  9. 1 teaspoon ground cumin
  10. 1/2 teaspoon ground cinnamon
  11. 1/4 teaspoon ground nutmeg
  12. Salt and pepper to taste
  13. 1/2 cup dried cranberries or raisins
  14. 1/2 cup chopped pecans or walnuts
  15. Fresh parsley or cilantro for garnish

Instructions:

  1. Preparation: Begin by preheating your oven to 375°F (190°C). Prepare the acorn squashes by halving them and removing the seeds. Place the squash halves cut side down on a baking sheet and roast in the preheated oven for approximately 30-35 minutes, or until the flesh is tender.
  2. Cooking Quinoa: While the squashes are roasting, rinse the quinoa under cold water. In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to a simmer, cover, and cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Fluff with a fork and set aside.
  3. Preparing Vegetable Mixture: In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent. Stir in minced garlic, diced red bell pepper, and diced zucchini. Sauté for a few minutes until the vegetables are slightly softened.
  4. Seasoning: Add ground cumin, ground cinnamon, ground nutmeg, salt, and pepper to the skillet. Cook for another minute to allow the spices to infuse the vegetables with flavor.
  5. Combining Ingredients: Remove the skillet from the heat and add the cooked quinoa, dried cranberries or raisins, and chopped pecans or walnuts. Mix everything together until well combined, ensuring the flavors meld together harmoniously.
  6. Stuffing Squash: Once the acorn squashes are roasted and tender, carefully flip them over and fill each half with the quinoa mixture, generously stuffing them to the brim.
  7. Final Bake: Return the stuffed squashes to the oven and bake for an additional 10-15 minutes, allowing the filling to heat through and the flavors to meld into a symphony of taste.
  8. Garnish and Serve: Before serving, garnish the stuffed squashes with fresh parsley or cilantro, adding a burst of color and freshness to the dish.

Nutritional Information:

  • Calories: ~380
  • Total Fat: 14g
  • Saturated Fat: 1.5g
  • Total Carbohydrates: 61g
  • Dietary Fiber: 8g
  • Sugars: 15g
  • Protein: 8g

Conclusion: Our Vegan Stuffed Acorn Squash recipe is a testament to the beauty of plant-based cuisine, offering a symphony of flavors and textures that will delight even the most discerning palates. Whether you’re a dedicated vegan or simply looking to incorporate more plant-based meals into your diet, this dish is sure to become a staple in your culinary repertoire. From its hearty quinoa filling to the sweet and savory accents of cranberries and nuts, every bite is a journey of pure satisfaction. Serve it as a main course for a family dinner or as a stunning centerpiece for your next gathering – either way, it’s bound to impress. Embrace the goodness of nature’s bounty with this exquisite recipe and savor the joy of wholesome, delicious eating.



Vegan Stuffed Acorn Squash:

Ingredients:

  • 2 acorn squashes, halved and seeds removed
  • 1 cup quinoa, rinsed and drained
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • ONE zucchini, diced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 1/2 cup dried cranberries or raisins
  • 1/2 cup chopped pecans or walnuts
  • Fresh parsley or cilantro for garnish

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Place the halved acorn squashes cut side down on a baking sheet. Roast in the preheated oven for about 30-35 minutes, or until the flesh is tender when pierced with a fork.
  3. While the squashes are roasting, rinse the quinoa thoroughly under cold water. In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to a simmer, cover, and cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Fluff with a fork and set aside.
  4. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent.
  5. Stir in the minced garlic, diced red bell pepper, and diced zucchini. Sauté for a few minutes until the vegetables are slightly softened.
  6. Add the ground cumin, ground cinnamon, ground nutmeg, salt, and pepper to the skillet. Cook for another minute to allow the spices to bloom.
  7. Remove the skillet from the heat and add the cooked quinoa, dried cranberries or raisins, and chopped pecans or walnuts. Mix everything together until well combined.
  8. Once the acorn squashes are roasted and tender, carefully flip them over and fill each half with the quinoa mixture.
  9. Return the stuffed squashes to the oven and bake for an additional 10-15 minutes, or until the filling is heated through and the flavors meld.
  10. Garnish with fresh parsley or cilantro before serving.
Nutrition Facts (per stuffed squash half, based on 4 servings):
  • Calories: ~380
  • Total Fat: 14g
  • Saturated Fat: 1.5g
  • Total Carbohydrates: 61g
  • Dietary Fiber: 8g
  • Sugars: 15g
  • Protein: 8g