The other day, I wrote about how awesome acorn squash is. You didn’t think I’d leave you high and dry without a stuffed squash recipe, DID YOU?
Didn’t think so.
This is quite possibly my new favorite fall recipe. It’s so filling, satisfying, and full of health-promoting ingredients! I’ll probably be making many more of these stuffed squashes throughout the fall & winter. I can’t wait. My stomach is growling just thinking about it. I don’t know about you, but I only eat healthy food that tastes incredibly amazing. Why waste your time eating boring food?!
Also, this is a fantastic option for a vegetarian or vegan Thanksgiving.
Ingredients (serves 2 as a meal):
- 1 large acorn squash
- 1 tbsp olive oil
- Sea salt & pepper to taste
- 1 cup quinoa
- 1/2 yellow onion
- 2 cloves garlic, chopped
- 1/2 cup chopped mushrooms (any variety)
- 1/2 package organic tempeh OR 1/2 cup chickpeas (your choice)
- 1/2 cup chopped fresh basil
- 1/3 cup raisins
- 1/3 cup pine nuts (substitute options: pumpkin seeds or sunflower seeds)
- A few splashes of tamari (wheat-free soy sauce)
- A sprinkle of cayenne
- A sprinkling of sage on top
Pre-heat oven to 400. Cut your acorn squash in half length-wise and scoop out the seeds.
Brush the squash with olive oil and sprinkle with salt and pepper. Place in a lightly oiled baking dish and pop into the oven. Bake for 1 hour.
While squash is baking, prepare the stuffing!
Add onions, mushrooms, garlic and tempeh or chickpeas to a pan with either a tiny bit of oil or just a little water and a few splashes of tamari, and a sprinkling of cayenne. Cook until onions are translucent & all ingredients are starting to brown up a bit.
Add cooked quinoa to onion mixture in pan and mix thoroughly. Remove from heat and put into a large bowl.
Add raisins, basil and pine nuts to the quinoa mixture and stir well.
After 45 minutes, remove the squash from the oven and stuff with the stuffing. Cook another 15 minutes with stuffing inside.
When squash is very soft when pierced with a fork, and starts to turn a little golden brown around the edges, you’re ready to eat! Top with sage.
Option – if you eat cheese, you could add a little bit of goat cheese to the top.
When you eat, make sure to get some squash in each forkful (just the inside, yellow part). Oh, and you WILL have extra stuffing. Not a bad thing.
I LOVE FALL!