Quinoa Stuffed Acorn Squash <3
I am not sure what website this recipe was taken from, but I've seen it all over the Internet. It is by far one of my favorite healthy dinner recipes. Also the leftovers (if any) make for a great lunch the next day!
Serves 6
Ingredients:
- 3 acorn squash
- 1 1/2 Tbsp. vegan margarine (I use earth balance)
- 1 1/2 cups quinoa
- 3 cups vegetable broth or water
- ½ cup minced onion
- 3 Tbsp. minced fresh parsley
- ½ cup raisins
- ½ cup chopped pecans
- 3 Tbsp. balsamic vinegar
- 3 Tbsp. Olive oil
- 3 tsp. nutritional yeast (optional…I only use it if I have it.)
- Sea salt and pepper, to taste
- Parmesan Cheese
Directions:
1 – Slice acorn squash in half and remove the seeds. Spread a bit of vegan margarine on the inside of the squash, then place on a baking sheet, cut-side down, and bake for 20-25 minutes, or until soft.
2- While the squash are in the oven simmer quinoa, covered, in vegetable broth or water for 12-14 minutes (usually takes longer), or until quinoa is cooked and liquid is absorbed. Add diced onion and parsley during the final 5 minutes of cooking time.
3- Remove quinoa from heat and mix the raisins, pecans, balsamic vinegar, olive oil, and optional nutritional yeast. Season generously with sea salt and fresh ground pepper, to taste.
4- Divide the quinoa stuffing amongst the squash halves, gently spooning in and sprinkle with Parmesan cheese on top.