-
15
minPrep Time -
50
minCook Time -
65
minReady in -
perYield -
350
calCalories
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:
- Preheat the oven to 400°F (200°C).
- Cut acorn squashes in half and remove seeds.
- Drizzle olive oil over squash halves, sprinkle with salt and pepper.
- Place squash cut-side down on a baking sheet and roast for 30 minutes.
- In a bowl, combine quinoa, cranberries, pecans, thyme, salt, and pepper.
- Return to oven and bake for an additional 20 minutes.
- Drizzle with balsamic glaze before serving.
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