Stuffed Acorn Squash

Are you on the lookout for a vegan possibility in your Thanksgiving unfold? This stuffed acorn squash is a scrumptious various for the non-meat eaters in your visitor listing.

Filled with quinoa, apples, walnuts, and cranberries, this roasted acorn squash delivers all of the flavors of fall in a powerful, nutritious entrée.

Servings: 6

Vitamin Information

• Energy: 293
• Fats: 10g
• Saturated Fats: 0g
• Ldl cholesterol: 0mg
• Sodium: 57mg
• Carbohydrates: 49g
• Fiber: 7g
• Protein: 6g

Substances

• 3 acorn squash
• 2 tbsp olive oil
• 1 tbsp floor flaxseed
• 2 1/2 tbsp water
• 1/2 cup raw quinoa
• 1 onion, chopped
• 2 celery stalks, diced
• 2 purple apples, chopped
• 1/4 cup chopped walnuts
• 1 tsp maple syrup
• 1/3 cup dried cranberries
• 2 tbsp uncooked pepitas
• 1 tsp chopped contemporary parsley
• 1/2 tsp dried sage
• 1/2 tsp chopped contemporary thyme
• 1/8 tsp salt
• Black pepper to style

Instructions

1. Preheat oven to 375°.
2. Flippantly coat 2 baking sheets with nonstick cooking spray.
3. Lower every acorn squash in half crosswise and scoop out seeds and strings.
4. Flippantly brush 1 tablespoon of the olive oil on the minimize facet of the acorn squash halves.
5. Organize squash halves, minimize facet down, on baking sheets, and bake for 30 to 40 minutes.
6. Take away the squash from the oven and switch over. Put aside.
7. In a small bowl, mix flaxseed meal and water and stir. Let relaxation for five minutes to thicken.
8. In a saucepan, cook dinner the quinoa in accordance with bundle directions. Put aside.
9. In a big skillet, warmth the remaining 1 tablespoon olive oil over medium-high warmth. Add the onion, celery, apple, and walnuts for 10 minutes, or till the onions are softened.
10. Add the maple syrup, dried cranberries, pepitas, parsley, sage, thyme, walnuts, salt, and black pepper and stir to mix. Take away from warmth and switch to a big bowl.
11. Add the cooked quinoa and stir to mix.
12. Add the flax combination and gently stir till mixed.
13. Spoon stuffing combination into every squash half.
14. Organize on a ready baking sheet and canopy every squash with foil.
15. Bake for 20 minutes, or till the squash is mushy and simply golden.