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Quinoa & Apple Stuffed Acorn Squash - Easy Vegan Fall Recipe
Autumn recipes are my favorite and today I'm sharing a super easy one for a quinoa stuffed acorn squash. I made it over the weekend and it was so good. It definitely got me in the seasonal spirit due to the addition of the acorn squash, apples, cinnamon, and craisins. All the yummy flavors of the season. I love the craisins in this recipe the most as it gives it a nice little sweet flavor and slight chew. Recipe below and on my blog:
Recipe:
Quinoa & Apple Stuffed Acorn Squash - Delicious Vegan Fall Recipe
(Serves 4)
2 acorn squash
1 cup dry Quinoa
2 cups vegetable broth
1 sweet onion, chopped
1/2 cup craisins
1 apple, chopped (I used Granny Smith)
1 tsp tumeric
1 tsp minced garlic
1 tsp salt
1 tsp black pepper
a few chopped walnuts
Toppings:
pumpkin seeds
Preheat oven to 400 F
1. Cut the 2 acorn squash in half and remove seeds.
2. Line a baking sheet with foil and roast the squash on 400 F for 45 minutes, flipping halfway through. When it's finished let it cool for a bit.
3. In a saucepan, add in 1 cup quinoa and 2 cups veggie broth. Bring to a vigorous boil then reduce heat to simmer and cook for 15 minutes. It should come out nice and fluffy.
4. Next, saute the chopped onion in olive oil on medium heat until soft and translucent then add in the minced garlic and stir for an additional 30 seconds.
5. In a large mixing bowl, combine the quinoa, onions, craisins, apple, tumeric, salt, and pepper. Add in some walnuts if you want. Stir well to combine.
6. Assemble the acorn squash by adding the quinoa mixture until it's a heaping mound. Top with pumpkin seeds. Note: You can also pop it back in the oven on 400 F for 3-4 minutes if you want it a little warmer.
Enjoy!
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Baked Acorn Squash with Brown Sugar- Martha Stewart
This easy and delicious fall side dish only requires a few minutes of hands-on time, leaving you free to work on the rest of your meal.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Vegetarian Stuffed Acorn Squash
This vegetarian stuffed acorn squash recipe is beautiful and delicious! The cheesy quinoa filling develops an irresistible crispy top in the oven. Make it for your holiday dinner or serve it on a relaxed weeknight at home. FULL RECIPE:
Wild Rice Stuffed Acorn Squash | This Savory Vegan
This Wild Rice Stuffed Acorn Squash recipe is filled with fall flavors. The squash is roasted until tender and stuffed with wild rice & chickpeas.
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FOR THE WILD RICE
▢2 tablespoons olive oil
▢1 small yellow onion diced
▢2 cloves garlic diced
▢1 teaspoon garlic powder
▢1 teaspoon onion powder
▢1 teaspoon smoked paprika
▢1 teaspoon dried parsley
▢1/2 teaspoon pepper
▢1 cup wild rice rinsed
▢1 15-ounce can chickpeas drained & rinsed
▢2 cups broth I used vegan chicken broth
▢salt if needed
FOR THE SQUASH
▢2 acorn squash washed
▢2 tablespoons olive oil
▢1/2 teaspoon garlic powder
▢1/2 teaspoon onion powder
▢1/2 teaspoon smoked paprika
▢1/2 teaspoon dried parsley
▢1/2 teaspoon pepper
▢1/4 teaspoon salt
▢fresh parsley chopped, for serving
FOR TAHINI SAUCE
▢1/4 cup tahini
▢1 lemon juiced
▢1-2 tablespoons mustard I used half yellow and half dijon
▢garlic salt to taste
▢pepper to taste
▢water as needed to thin
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Best Acorn Squash Recipe
Make this stuffed squash! It's beautiful and delicious. Acorn Squash is easy to cook, yummy as hell, and looks pretty fancy-pants when you stuff it full of delectable goodies. Print the complete recipe at . Try this recipe out and let me know what you think --and thanks for watching. For more recipe ideas, check out the Chef Buck Playlist:
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The awesome music is En Croisière by Juanitos. Music track used with permission Creative Commons: By Attribution and found at this link:
ACORN SQUASH RECIPE:
2 acorn squash, halved, seeds removed
2 tsp olive oil
3 cloves garlic, minced
1/2 inch fresh ginger, minced
1 carrot, peeled and chopped
1 cup garbanzo beans, drained
1/3 cup raisins (or dried currants)
1 tsp cumin
1/2 tsp ground cinnamon
[1/4 tsp ground ginger, if didn't use fresh]
Salt and freshly ground pepper
1 cup broth
3/4 cup instant couscous
1/2 cup slivered almonds, toasted
2-3 green onions (white and green parts) chopped
1/2 golden delicious apple, cored and chopped
Preheat the oven to 400.
Toast the almonds.
Place the squash halves, cut side down, on a shallow pan with ¼ inch of water. Roast until the squash is easily pierced with a fork, about 30 - 40 minutes.
In a medium saucepan, heat the olive oil over medium heat. Stir in the garlic, ginger, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, cinnamon, salt, and pepper, and continue stirring for another minute.
Add broth, simmer 5 minutes.
Stir in couscous, cover pot, and turn off heat. Allow couscous to absorb liquid for 5 minutes.
Stir in the almonds, green onions, and apple. Spoon the filling into the roasted squash, mounding generously and serve.
You can freeze leftovers (or make extras). Freeze by mashing the squash on the bottom of the container then adding the couscous mixture on top.
And that's, that.
Bon Appétit!
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