• 15
    min
    Prep Time
  • 50
    min
    Cook Time
  • 65
    min
    Ready in

  • per
    Yield
  • 350
    cal
    Calories
  • User Review:
    0
  • User Rating:

Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Dinner
  • Allergens:tree nuts
  • Seasons:
  • Cuisines:
  • Courses:

Recipe Description

This exquisite Vegan Stuffed Acorn Squash is a delightful and wholesome dish that showcases the flavors of fall. Perfectly roasted acorn squashes are filled with a savory and aromatic mixture of quinoa, cranberries, pecans, and herbs. This combination not only provides a pleasing textural contrast but also ensures a well-rounded nutritional profile, making it an ideal choice for vegans and non-vegans alike. The dish is beautifully finished with a drizzle of balsamic glaze, adding a touch of sweetness and acidity to balance the flavors. It’s an elegant and satisfying main course perfect for a cozy dinner or a festive table during the holiday season.

Ingredients

  • 2 acorn squashes
  • 1 cup cooked quinoa
  • 1/2 cup cranberries
  • 1/4 cup chopped pecans
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon thyme
  • 1 tablespoon balsamic glaze

Steps:

  1. Preheat the oven to 400°F (200°C).
  2. Cut acorn squashes in half and remove seeds.
  3. Drizzle olive oil over squash halves, sprinkle with salt and pepper.
  4. Place squash cut-side down on a baking sheet and roast for 30 minutes.
  5. In a bowl, combine quinoa, cranberries, pecans, thyme, salt, and pepper.
  6. Return to oven and bake for an additional 20 minutes.
  7. Drizzle with balsamic glaze before serving.

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