Quinoa Stuffed Acorn Squash Recipe

Roasted acorn squash filled with vegetables and quinoa 🍂🍴is a beautiful vegetarian, vegan, and gluten-free autumn dinner perfect for any fall day.

Just because Thanksgiving has passed, doesn't mean we need to stop eating seasonally. Not only is locally grown food fresher and richer in nutrients but purchasing it directly impacts the local economy and community.

This recipe comes from my dear friend Hannah,
the food blogger and stylist of The Fashion Cookbook.

Ingredients:

2 acorn squash

1 cup red quinoa, rinsed and drained

1 yellow onion, peeled and diced

1 red pepper, sliced

3 cloves garlic, peeled and minced

8 oz. sliced crimini mushrooms

leaves from 4 sprigs of fresh thyme

extra virgin olive oil

2 cups vegetable broth

Directions:

Preheat the oven to 400 degrees. Cut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with a pinch of salt and pepper.

Place cut side up on a baking sheet and roast for 45 minutes, or until tender.

Meanwhile, cook the quinoa. Place quinoa and vegetable broth in a medium saucepan over medium heat and bring to a simmer. Cover and cook over low heat until quinoa has cooked through and absorbed all the water, about 15 minutes. Fluff with a fork.

While the quinoa cooks, heat 1 tablespoon olive oil in a skillet. Saute the onion and peppers until translucent and soft, about 5 minutes. Add the garlic, mushrooms, thyme, and a dash of salt and pepper and continue to sauté until mushrooms are tender and their liquid has evaporated. Stir in 2 cups of the cooked quinoa and season to taste with salt and pepper. Spoon the quinoa mixture into the cooked acorn squash and serve.