Since so many Thanksgiving dishes are loaded with butter and cream, I wanted to create a vegan dish for my friends that would still feel decadent and satisfying. Well, these turned out so delicious that Jeff and I have been eating them for lunch just on their own! You have all of the flavors of fall here, plus a killer savory-sweet combo.
If you haven’t joined the delicata squash bandwagon yet, you’re really missing out! You can eat the cooked skins, so they’re much easier to prepare than other kinds of winter squash. Delicata is delicious just roasted until crispy in the oven, but it’s also the perfect portion size for stuffing. If you don’t like quinoa, try subbing in brown rice.
You can pair these with a side salad for a complete meal, or cut them in half and serve as a side dish. And if you’re not concerned about keeping them vegan, I highly recommend adding some goat cheese on top. Talk about divine.
Quinoa-Stuffed Delicata Squash
Ingredients
- 2 medium delicata squash, cut in half length-wise and seeds removed (if you can't find delicata, use acorn squas; just don't eat the skin!)
- 1/2 cup uncooked quinoa
- 1 cup fat-free vegetable stock
- 1/4 tsp each kosher salt, ground sage, garlic powder, onion powder, and cinnamon
- 8 ounces crimini mushrooms, chopped
- 1/3 cup sliced almonds
- 3 tbsp dried cranberries
- 2 large green onions, chopped
Instructions
- Preheat oven to 425. Mist cut side of squash with cooking spray, and season with salt and pepper to taste. Lay cut-side-down on baking sheet. Roast for 15 minutes, then flip and roast for another 10 minutes.
- While squash is roasting, add quinoa, stock, and seasonings to a small sauce pan. Bring to a boil, cover, lower heat to a simmer, and cook for 15 minutes or until water is fully absorbed. Take off heat and let stand for 5 minutes.
- While quinoa is cooking, toast almonds in a skillet over medium heat, watching closely so they don't burn. Set almonds aside.
- Raise skillet heat to medium high and add mushrooms. Saute until browned, 5-10 minutes. Season with salt and pepper, then add in remaining ingredients, including cooked quinoa. Mix well.
- Divide mixture between the 4 squash halves, return to oven, and bake for 5-10 minutes, until quinoa mixture is slightly toasted.
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