Posted by Melissa Kinghttps://mywholefoodlife.com/2014/11/24/quinoa-stuffed-acorn-squash/

Quinoa Stuffed Acorn Squash

Prep Time 10 min Cook Time 40 min Serves 6-7 servings     adjust servings

The perfect vegan Thanksgiving dish!

Ingredients

  • 1 cup uncooked quinoa
  • 2 cups water
  • 1 medium yellow onion chopped
  • 1 1/2 cups shredded carrot
  • 1/2 cup raw pecan pieces
  • 1/3 cup dried cranberries
  • 1/4 cup pomegranate juice concentrate
  • 2 cloves garlic minced
  • sea salt to taste

Instructions

  1. Preheat the oven to 400.
  2. Cut the acorn squash in half, remove the seeds, brush with oil and sprinkle with a little sea salt. Place face down on a lined baking sheet . Bake for about 35-40 minutes. You will know it's done when you can easily stick a fork through the flesh.
  3. In a saucepan , add the quinoa and the water. Bring to a boil, then turn down, cover and simmer until all the water has been absorbed. Set aside.
  4. In a large saute pan , on medium high heat, add the onion, garlic and a small amount of oil. Saute for about 5-7 minutes.
  5. Add the carrots and quinoa and cook for another 5 minutes or so.
  6. Add the remaining ingredients and stir for another 2-3 minutes. Remove from heat.
  7. Add the quinoa mixture to the acorn squash and serve. Enjoy!

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Recipe Notes

You can make the filling for this dish ahead of time. It should last at least a week in the fridge. Enjoy!

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