Vegan Quinoa-Stuffed Acorn Squash

I recently stopped by my favorite fruit and vegetable stand  to pick up a few things for dinner. I had glanced at a few recipes earlier in the day for stuffed acorn squash and knew I had most of the ingredients at home, so I just picked up two acorn squash, an onion, some mushrooms, some herbs and hoped for the best. Of course, I didn’t get around to making it, so when I had to run to my hometown this weekend I brought all the ingredients with me so I would have some “real” vegetarian food to eat while I’m here. I made it quickly when I got into town and, thanks to my early-riser nephews, I  have time to write this blog this morning.  :)

There were several recipes for stuffed acorn squash that sounded good. Usually I end up combining several recipes, but when I came across this one on Healthy Crush: A Love Affair with Living Well, I realized I had all of the ingredients, so I decided  to make it verbatim.

This would be a great recipe for vegan Thanksgiving — it’s beautiful, it looks like fall and it tastes great. AND, there is a ton of extra filling so any meat-eaters could try it — it’s already gotten the thumbs up from 5 meat-eaters who tasted it last night. This recipe proves that eating healthy and eating vegan don’t have to be boring or bland.

Ingredients
• 2 large acorn squash
• 1 Tbsp. olive oil
• sea salt and pepper to taste
• 2 c. quinoa, uncooked
• 1 med. yellow onion
• 4 cloves of garlic
• 1 c. chopped mushrooms (any variety)
• 1 pkg. organic tempeh or 1 c. chickpeas
• 1 c. chopped fresh basil
• 2/3 c. raisins (I used golden)
• 2/3 c. pine nuts, pepitas (pumpkin seeds) or sunflower seeds (I had pepitas on hand, so I went with those — I think walnuts would be good too)
• A few splashes of soy sauce or tamari
• A sprinkle of cayenne (mom’s not into heat, so she didn’t have any and I didn’t bring my own — so I omitted)
• A sprinkling of chopped fresh sage (I imagine jarred rubbed sage would be just fine too)

1. Preheat oven to 400. Cut acorn squash in half, scoop out seeds. Place in oven-proof baking dish face up. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 45 minutes.

2.  While the squash is baking — make the stuffing! First prepare quinoa according to package directions. Place 2 c. quinoa with about 4 c. water (I always do just under — maybe 3 1/2-3 3/4 c. water). Bring to a boil, reduce to low, cover and cook for about 15 minutes until all water is absorbed.

3. Dice/chop onions, mushrooms, garlic and tempeh and or chickpeas (I used tempeh because I had it on hand) and saute with a tiny bit of oil and a few splashes of soy sauce in a large saute pan. I actually started with the onions and garlic, then added in the mushrooms and tempeh. I sprinkled with salt and pepper, tasted and adjusted — adding a bit more soy sauce.

4. Add cooked quinoa to mixture and mix well. It seems like a lot — and it is. But the ratio ends up working really nicely together.

5. Add raisins, basil and nuts to the mixture.

6. At this point, the acorn squash should be just about done. (It really was perfect timing). Overfill with the mixture — I piled it as high as I could without it spilling over. If you’re aren’t vegan, Healthy Crush recommends topping with some goat cheese. I imagine feta or parm would be pretty good to. Place back in oven for 15 more minutes. The squash should be beginning to brown a bit and everything should be heated through.

7. Sprinkle with chopped/rubbed sage and dig in! There will be tons of stuffing leftover, but it’s delicious on its own too. If you like, the mixture will freeze easily for you to eat as a side dish another time.

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7 responses to “Vegan Quinoa-Stuffed Acorn Squash

  1. I tried this dish (compliments of Kirsten :-) and it was absolutely DELICIOUS!!!!!

  2. This looks delicious! I love the addition of raisins and pine nuts. yum. I think I would have to use chickpeas over tempeh, as Tempeh and I are not friends.

  3. Did you saute the dice/chop mixture first, or did it go in raw??

  4. Kirby — Nice catch! I have no appropriately placed “and saute” where it belongs in step no. 3.

    And Liz — I think it would actually be just fine without the tempeh OR the chickpeaks. Maybe add some extra mushrooms or something, but neither is necessarily necessary. :)

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  6. Pingback: Life in the Lost World » Menu Plan Monday (on Tuesday lol) #ExtremeVeganYumminess

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