Stuffed Acorn Squash (vegan, gluten free, oil free)

Welcome in November with this nourishing seasonal dish

Ingredients: 8

Servings: 3-4

A blend of soft autumn flavors with a mix of high protein and nourishing ingredients!


2 acorn squash

1 cup quinoa (uncooked)

2 cups veggie broth

2-3 stalks of celery

1/4 cup dried cranberries

1/4 cup pumpkin seeds

1 tbsp rosemary

Salt to taste

*Be sure to look for vegan, gluten free & oil free versions of these ingredients

Step by step:

  1. Cook your quinoa with your veggie broth (rinse quinoa using a thin strainer, bring quinoa and veggie broth to a boil on stovetop, reduce to a simmer, allow to cook for about 10-20 minutes-until all the water is absorbed)

  2. Preheat oven to 350° Fahrenheit

  3. While quinoa is cooking, wash and chop your celery

  4. In a medium bowl, combine your cooked quinoa with your celery, dried cranberries, pumpkin seeds, thyme, and salt

  5. Cut your acorn squash in half and remove the seeds

  6. Add your quinoa mixture to the acorn squash halves and place on an oven safe tray

  7. Place in oven for about one hour (the squash should be soft when you poke a fork into it)

  8. Once the squash is ready, carefully serve and enjoy!

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