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  • Genevieve Short

Stuffed Acorn Squash

Updated: Jan 22, 2019



Ingredients:

2 acorn squash

1/2 cup quinoa

1 cup water

1/4 cup walnuts (finely chopped)

1 tbsp. olive oil

1 small onion (finely chopped)

1 celery stalk (finely chopped)

8 mushrooms (chopped)

4 garlic cloves (finely chopped)

1/2 red apple (finely chopped)

3/4 tsp. salt

1/4 tsp. black pepper

1 tbsp. vegan butter


Cut tops off squash and scoop out seeds. Bake at 375 degrees in 1” water in baking dish for 45 minutes.

While squash is baking prepare filling. Cook quinoa in water with 1/2 tsp. salt. In a skillet sauté onions and celery in oil for about 5 minutes. Add mushrooms and garlic and sauté for another 3-4 minutes. Add apple, walnuts, 1/4 tsp. salt and pepper. Sauté for another minute.

Remove squash from oven and coat the inside with vegan butter and additional salt and pepper taste. Place filling in squash and serve hot.





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