Recipe @mindfullbymadeline
Move over stuffed peppers; this Stuffed Acorn Squash is my current obsession. It’s loaded with so many delicious ingredients like quinoa, mushrooms, spinach, dried cranberries, and jalapeno (to add a little kick!). This dish is super satiating because it contains fat in the form of vegan butter and feta, protein with the quinoa, and complex carbs with the squash. With Thanksgiving fast-approaching, this is a fantastic recipe to start perfecting now.
Ingredients
Squash
2 halved and seeded acorn squash
2 T vegan butter
1/2 tsp salt
1/2 tsp pepper
Filling
1 cup quinoa
2 cups vegetable broth
1 yellow onion, finely chopped
4 garlic cloves, minced
1 cup mushrooms, finely chopped
1 T jalapeno pepper (remove seeds for less heat), finely chopped
2 T dried cranberries
1 T fresh lemon juice
2 cups baby spinach
1/2 tsp salt
1/2 tsp pepper
Whipped Feta
1/2 C vegan feta, melted
1 T chopped parsley
1 tsp chopped dill
1 T olive oil
1/2 tsp salt
1/2 tsp pepper
Directions
Pre-heat over to 375 degrees and line a baking sheet with foil.
Place 1/2 T of butter in each acorn squash half and sprinkle with 1/2 tsp salt and 1/2 tsp of pepper. Roast squash for 45 minutes until it’s tender to the fork.
While squash is roasting, prepare the quinoa. Bring vegetable broth to a boil in a medium saucepan. Once boiling, add quinoa and cranberries, then lower to a simmer, cover, and let cook for about 15 minutes until all the water is absorbed. Transfer quinoa and cranberry mixture to a large mixing bowl.
Add olive oil to a large skillet over medium heat. Add onions, mushrooms, garlic, and jalapeno pepper and sauté until brown. Add spinach, salt, pepper, and lemon juice then sauté until spinach is reduced.
Add mixture to quinoa and combine. Then add in parsley and dill.
In a small bowl, which together feta, lemon juice, oil, herbs, salt and pepper.
Spoon quinoa mixture into acorn squash halves and top off with additional whipped feta. Enjoy!
