Vegan Quinoa Spinach and mushroom stuffed acorn squash
Stuffed acorn squash is a wholesome, flavorful dish that’s perfect for cozy dinners or special occasions. This vegan recipe combines the nutty flavor of quinoa, the earthiness of mushrooms, and the vibrant nutrition of spinach for a satisfying and nutrient-packed meal.
Ingredients:
For the Squash:
- 2 medium-sized acorn squashes
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Filling:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup mushrooms, finely chopped
- 3 cups fresh spinach, chopped
- 1/3 cup dried cranberries (optional)
- 1/4 cup chopped walnuts or pecans
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Optional Toppings:
- Pomegranate seeds
- Fresh parsley, chopped
- Vegan Parmesan cheese
Instructions:
1. Prepare the Squash:
- Preheat your oven to 400°F (200°C).
- Cut each acorn squash in half lengthwise and scoop out the seeds.
- Brush the cut sides with olive oil and season with salt and pepper.
- Place the squash halves cut side down on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, or until the flesh is tender and easily pierced with a fork.
2. Cook the Quinoa:
- In a medium saucepan, combine quinoa and vegetable broth.
- Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa absorbs all the liquid.
- Remove from heat and fluff with a fork.
3. Prepare the Filling:
- Heat olive oil in a large skillet over medium heat.
- Add onion and garlic, sautéing until fragrant and translucent.
- Stir in the mushrooms and cook for 5-7 minutes, until softened.
- Add the chopped spinach and cook until wilted.
- Mix in the cooked quinoa, dried cranberries, walnuts or pecans, thyme, smoked paprika, salt, and pepper. Stir until well combined.
4. Stuff the Squash:
- Remove the roasted squash from the oven and carefully flip them cut side up.
- Fill each squash half generously with the quinoa mixture, packing it down slightly.
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until the filling is heated through and slightly golden on top.
5. Garnish and Serve:
- Top the stuffed squash with pomegranate seeds, fresh parsley, or vegan Parmesan cheese if desired.
- Serve warm and enjoy!
Tips:
- Make it Ahead: You can prepare the filling a day in advance. Store it in the refrigerator and stuff the squash just before baking.
- Customize the Filling: Feel free to add other ingredients like chickpeas, kale, or roasted red peppers for extra flavor and texture.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
This Vegan Quinoa, Spinach, and Mushroom Stuffed Acorn Squash is a showstopper dish that’s as beautiful as it is delicious. It’s packed with plant-based protein, vitamins, and minerals, making it a perfect addition to your healthy recipe collection.
Recipes you may like