A delicious, vegan dish for your next holiday gathering! This stuffed acorn squash recipe with quinoa is easy to follow and sure to please a crowd with it's sweet and savory flavors and mix of textures!
Score the flesh of each squash and spoon to scoop out the seeds and place each piece cut side up in a large baking dish that fits all 4 halves.
Brush a light coat of olive oil, add salt and pepper and bake for 30 minutes until the flesh is soft when pierced with a fork (this will depend on your oven specifications so make sure to check at 30 minutes and then cook a bit more if it's not soft enough!) Remove from the oven once cooked.
In the meantime, cook the quinoa. Bring a medium saucepan over medium heat, and add the rinsed quinoa with 2 cups of water. Once it starts boiling, turn the heat to low and simmer for 15 minutes until the quinoa absorbed the water, then remove it from the heat and let it rest for 5 minutes. Fluff with a fork and reserve.
Heat a skillet to medium heat, and add 1 tablespoon of olive oil. Once hot, add the sliced mushrooms. Cook for 4-5 minutes, until mushrooms are browned, add the garlic, and cook for a minute until fragrant. Reserve.
Add the cooked quinoa, walnuts, dried cranberries, peas, lemon juice, 1 tablespoon of olive oil, salt and pepper to a mixing bowl and toss to combine.
Spoon the quinoa mixture over the 4 squash halves evenly, top each with the crispy mushrooms and return to the oven just to heat the filling for 5-10 minutes.
Sprinkle spring onions on top and serve warm.
Notes
Use a variety of mushrooms. I use button mushrooms, and Cremini mushrooms are a good all-purpose mushroom, but you can also use shiitakes, portobellos, or even wild mushrooms for a more complex flavor.
Add some spices to the stuffing. In addition to salt and pepper, try adding some herbs like thyme, sage, or rosemary. You could also add a bit of cumin or paprika for a smokier flavor.
Don't overcook the quinoa. Quinoa should be cooked through but still have a bit of a bite to it. Overcooked quinoa will be mushy and unappetizing.
Add a bit of moisture to the filling. If the filling seems too dry, add a splash of vegetable broth or white wine. This will help to keep the squash moist and flavorful.
Top the squash with nuts or seeds. Before baking, sprinkle the top of the squash with chopped nuts or seeds like walnuts, pecans, or almonds. This will add a bit of crunch and extra flavor to the dish.