Luke's Stuffed Acorn Squash

A filling of quinoa (complete protein), bell pepper, mushrooms, black beans, cranberries, nuts, with a hint of cumin, makes this stuffing anything but boring.

Total Time

45 min

Servings

Ingredients

· For the Squash:

· 2 medium acorn squashes, halved and seeds removed

· 2 tablespoons olive oil

· Salt and pepper, to taste

· For the Stuffing:

· 1 cup quinoa (or your preferred grain like farro or rice), rinsed

· 2 cups vegetable broth or water

· 1 small onion, finely chopped

· 2 cloves garlic, minced

· 1 bell pepper, finely chopped

· 1 cup mushrooms, finely chopped

· 1 can (15 oz) black beans, rinsed and drained

· 1/2 cup dried cranberries or chopped dried apricots

· 1/2 cup chopped nuts (such as walnuts or pecans)

· 1 teaspoon ground cumin

· 1 teaspoon smoked paprika

· Salt and pepper, to taste

· 2 tablespoons olive oil

· For Garnish:

· Fresh parsley or cilantro, chopped

· Vegan or regular Parmesan cheese (optional)

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Instructions

1. Prepare the Squash:

· Preheat your oven to 400°F (200°C).

· Rub the cut sides of the squash with olive oil and season with salt and pepper.

· Place the squash halves cut side down on a baking sheet lined with parchment paper.

· Roast for 30-40 minutes, or until the squash is tender when pierced with a fork.

2. Cook the Quinoa:

· While the squash is roasting, bring the vegetable broth or water to a boil in a medium saucepan.

· Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.

· Fluff with a fork and set aside.

3. Prepare the Stuffing:

· In a large skillet, heat 2 tablespoons of olive oil over medium heat.

· Add the chopped onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.

· Add the bell pepper and mushrooms, cooking until they are softened, about 5 minutes.

· Stir in the cooked quinoa, black beans, dried cranberries or apricots, and nuts.

· Season with ground cumin, smoked paprika, salt, and pepper. Mix well to combine and cook for another 2-3 minutes.

4. Stuff the Squash:

· Once the squash is done roasting, remove it from the oven and let it cool slightly.

· Turn the squash halves over and fill each one with the quinoa mixture, packing it in firmly.

5. Bake the Stuffed Squash:

· Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes, until everything is heated through and slightly crispy on top.

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