QUINOA STUFFED ACORN SQUASH (VEGAN, GF)

This vegan acorn squash recipe is the ultimate holiday dish. Roasted squash paired with fluffy quinoa , spinach, crunchy pecans, and vibrant pomegranates is sure to be a crowd pleaser.

Cooking acorn squash might be intimidating, but I assure you, they are much easier than you think!

My advice is to cook the acorn squash whole before trying to cut them in two.

First, place the acorn squash as a whole in the oven at 400 F for about 10 minutes. This step will soften the acorn squash just enough to cut.

Then, wait till they’ve cooled enough to handle. Use a knife to cut the squash in half and scoop out the cord.

Lastly, lightly drizzle some olive oil on the inside of the acorn squash. Bake them face up for another 20 minutes or until it begins to brown.

INGREDIENTS

• 2 medium sized acorn squash

• 1/2 cup dry quinoa

• 1/2 avocado (cubed)

• 1 cup vegetable broth

• 1/2 tsp garlic powder

• 1/4 cup pecans, walnuts, and pepitas (chopped)

• 2 handful spinach or baby kale

• 2 -3 tbsp olive oil

• Salt pepper to taste

INSTRUCTIONS

• Cook the quinoa in vegetable stock.

• Gently chop the pecans and walnuts.

• In a frying pan, heat 1 tablespoon of olive oil. Add quinoa to the mix. Season with garlic, salt, and pepper to taste.

• Add spinach or baby kale. Cook until the greens are slightly wilted.

• Toss in chopped avocado.

• Stuff acorn squash with the quinoa mixture and sprinkle on pomegranate seeds.

  Enjoy!