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.
- Energy: 293
- Fats: 10g
- Saturated Fats: 0g
- Ldl cholesterol: 0mg
- Sodium: 57mg
- Carbohydrates: 49g
- Fiber: 7g
- Protein: 6g
- 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
- Preheat oven to 375°.
- Flippantly coat 2 baking sheets with nonstick cooking spray.
- Lower every acorn squash in half crosswise and scoop out seeds and strings.
- Flippantly brush 1 tablespoon of the olive oil on the minimize facet of the acorn squash halves.
- Organize squash halves, minimize facet down, on baking sheets, and bake for 30 to 40 minutes.
- Take away the squash from the oven and switch over. Put aside.
- In a small bowl, mix flaxseed meal and water and stir. Let relaxation for five minutes to thicken.
- In a saucepan, cook dinner the quinoa in accordance with bundle directions. Put aside.
- 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.
- 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.
- Add the cooked quinoa and stir to mix.
- Add the flax combination and gently stir till mixed.
- Spoon stuffing combination into every squash half.
- Organize on a ready baking sheet and canopy every squash with foil.
- Bake for 20 minutes, or till the squash is mushy and simply golden.
Copyright 2020 © Baldwin Publishing, Inc. All rights reserved.
Well being eCooking® is a registered trademark of Baldwin Publishing, Inc. Cook dinner eKitchen™ is a chosen trademark of Baldwin Publishing, Inc. Any duplication or distribution of the knowledge contained herein with out the categorical approval of Baldwin Publishing, Inc. is strictly prohibited.