Gluten-free vegan Quinoa-Stuffed Acorn Squash

Quinoa-Stuffed Acorn Squash

Stuffed squash has always been a go-to recipe for me on holidays. It’s simple, hearty, and keeps me satisfied while everyone else is loading up on turkey (or ham, or whatever meat they’re all eating). I know there are a lot of veggie peeps out there who like to do a full vegan spread on holidays, but I can’t seem to get to that place. I have so many die-hard meat eaters in my family that it just seems impossible. So I live and let live.

I’ve pretty much always done a rice filling for my squash but quinoa is a great substitute and high in protein to boot. My recipe for Spiced Quinoa Timbales back in November turned out so good I figured that the spiced quinoa would make a great filling. Today is day 6 on my personal “Veggie recipe a day” challenge, and so today it’s all about the acorn squash.

Acorn squash is an especially good source of Vitamin C and contains good amounts of Vitamin A and B-6 as well. It’s also a good source of Potassium and Magnesium, as well as being loaded with healthy fiber. Like sweet potatoes and carrots, its orange color yields lots of beta-carotene for eye and skin health. So not only is it delicious and filling but it’s super good for you!

Quinoa-Stuffed Acorn Squash Vegan

 

Quinoa-Stuffed Acorn Squash

  • 1 cup quinoa
  • 1/4 cup onion, minced
  • 2 Tbs olive oil, divided
  • 1/2 tsp cumin
  • 1/2 tsp cinnamon
  • 1/4 tsp turmeric
  • 1/4 tsp dried parsley
  • 1 cup vegetable broth
  • 2/3 cup water
  • 1/3 cup raisins
  • 1/4 tsp salt, plus extra for roasting the squash
  • 1 acorn squash, halved lengthwise and seeds removed
  • fresh ground black pepper to taste
  • fresh parsley, for garnish

Preheat oven to 425 degrees. Drizzle squash halves with 1 Tbs olive oil and sprinkle with salt and pepper. Arrange on baking sheet cut half down. Bake for 20 minutes until squash is tender when pricked with a fork.

Acorn Squash

Meanwhile, using a fine strainer, rinse the quinoa under cold water for 1 minute and drain it well. In a heavy saucepan sauté the onion in the remaining 1 Tbs oil over moderately low heat, stirring, until it is softened. Add the cumin, cinnamon, turmeric, and parsley and cook the mixture, stirring, for 30 seconds. Add the quinoa and continue stirring for 1 minute. Add the broth, water, raisins, and the salt and simmer the mixture, covered, for 15 minutes, or until the liquid is absorbed. Remove the pan from the heat, let the mixture stand, covered, for 5 minutes. Fluff with fork.

Making sure quinoa is not too wet, stuff quinoa mixture into acorn squash halves and serve garnished with fresh parsley.

Quinoa-Stuffed Acorn Squash small

Gluten-free vegan Quinoa-Stuffed Acorn Squash

Vegan Spiced Quinoa in Acorn Squash

Stay tuned for tomorrow’s veggie recipe, and don’t forget to subscribe if you want to follow the whole 50 day challenge!

In case you missed the first five days, here are the recipes:

Printable Version:

Quinoa-Stuffed Acorn Squash
 
Author:
Serves: 2
Ingredients
  • 1 cup quinoa
  • ¼ cup onion, minced
  • 2 Tbs olive oil, divided
  • ½ tsp cumin
  • ½ tsp cinnamon
  • ¼ tsp turmeric
  • ¼ tsp dried parsley
  • 1 cup vegetable broth
  • ⅔ cup water
  • ⅓ cup raisins
  • ¼ tsp salt, plus extra for roasting the squash
  • 1 acorn squash, halved lengthwise and seeds removed
  • fresh ground black pepper to taste
  • fresh parsley, for garnish
Instructions
  1. Preheat oven to 425 degrees. Drizzle squash halves with 1 Tbs olive oil and sprinkle with salt and pepper. Arrange on baking sheet cut half down. Bake for 20 minutes until squash is tender when pricked with a fork.
  2. Meanwhile, using a fine strainer, rinse the quinoa under cold water for 1 minute and drain it well. In a heavy saucepan sauté the onion in the remaining 1 Tbs olive oil over moderately low heat, stirring, until it is softened. Add the cumin, cinnamon, turmeric, and parsley and cook the mixture, stirring, for 30 seconds. Add the quinoa and continue stirring for 1 minute. Add the broth, water, raisins, and the salt and simmer the mixture, covered, for 15 minutes, or until the liquid is absorbed. Remove the pan from the heat, let the mixture stand, covered, for 5 minutes. Fluff with fork.
  3. Making sure quinoa is not too wet, stuff quinoa mixture into acorn squash halves and serve garnished with fresh parsley.

 

 

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