Stuffed Acorn Squash
This is a perfect dish for fall and winter! So full of nutrients and flavor this is a healthy, vegetarian, gluten free, dairy free, vegan recipe!
Ingredients:
- 1 cup walnuts
- 1/2 cup dry quinoa
- 1 tbs olive oil + extra for roasting the squash
- 2 gloves garlic
- 1/2 medium onion, diced
- 1 tsp balsamic vinegar
- 1 tsp dried sage
- 1 tsp dried rosemary
- 1/4 tsp Himalayan salt
- 1/4 cup dried unsweetened cranberries (craisens)
- 2 acorn squash
Directions:
- Prepare acorn squash. Wash outside. Cut in half. Scoop out the “guts.” I also cut off the pointy bottom and top of the squash so it would sit flat. Brush lightly with olive oil.
- Bake the acorn squash at 400 F for 30 minutes or until the flesh is mostly soft.
- While the acorn squash is baking, prepare the filling.
- Cook the quinoa according to directions.
- In a skillet, toast the walnuts on low heat until slightly golden and fragrant. This took me about 5 minutes, stirring occasionally. Remove from heat into large mixing bowl.
- In the same skillet, heat olive oil and cook onions and garlic until the onions are translucent (very soft, clear). Once they are done, add the balsamic vinegar and keep on the heat until balsamic vinegar has caramelized the onions. They will smell very sweet at this point.
- Combine walnuts, onion mixture, cooked quinoa, cranberries, rosemary, sage, and himalayan salt in mixing bowl and mix well.
- Once the acorn squash is mostly done, remove from oven and fill with the quinoa filling evenly. Return to oven for another 15 minutes or until the tops of the squash are beginning to brown, you will know that the squash is soft and tender throughout.
- Remove from oven, enjoy!
Happy Winter Squash! Isn’t it so pretty! 🙂