Vegan Baked Stuffed Acorn Squash
The best vegan baked stuffed acorn squash.
Ingredients
- 1 medium acorn squash
- 3/4 cup cooked quinoa (I used tri-color quinoa)
- 1/2 cup finely chopped apple (I used honeycrisp apple)
- 1/4 cup finely chopped yellow onion
- 2 tbsp chopped cashews
- 1/4 tsp cinnamon
- salt to taste (I used Himalayan pink salt)
- 1/2 tsp extra virgin olive oil (+ more for brushing on the squash)
Instructions
- Preheat the oven to 400° F.
- Make a few deep cuts in the squash and microwave it for a few minutes to make it easier to cut through.
- Cut the squash in half lengthwise.
- Place both sides of the squash face up on a baking sheet.
- Scrape out the seeds from the squash.
- Brush both sides of the squash lightly with olive oil.
- Place the squash in the oven to bake for 25 minutes, or until soft. While the squash bakes, you can make the filling.
- To make the filling, mix together the cooked quinoa, chopped apple, chopped onion, chopped cashews, cinnamon, and olive oil in a large mixing bowl.
- Add salt to taste.
- Once the squash is done baking, fill the center of each half of the squash with the quinoa mixture. Depending on how large the openings in your squash are, you might have some leftover filling (which you can serve up on the side).
- Place the squash back in the oven to bake for 5 more minutes.
- Dig in and enjoy!
Notes
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