Check out this great holiday centerpiece recipe, Vegan Stuffed Acorn Squash. It’s filled with delicious quinoa, lentils and yummy spices for a true celebration of flavor.
Vegan Stuffed Acorn Squash
1 acorn squash
1 tablespoon melted coconut oil
⅓ cups diced onion
½ cups ground beef substitute
½ cups cooked quinoa
1 teaspoon minced garlic
⅛ teaspoons paprika
¼ cups vegetable broth
⅛ teaspoons salt
⅛ teaspoons black pepper
⅛ cups chopped parsley, fresh
Recipe note: Alternatively, you can use Quinoa Butternut Squash Stuffing instead of the ground beef stuffing, it’s yummy, too!
Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
Cut the squash open, lengthwise, scoop out the seeds and strings with a spoon, leaving a bowl in the center.
Brush the top of each squash half with melted coconut oil and sprinkle lightly with salt.
Place squash face down on the prepared baking sheet, and roast for 25-30 minutes, or until the top of the squash feels soft when you press on it.
While the squash roasts, prepare the stuffing.
Heat a large skillet over medium-high heat and add a tablespoon coconut oil to melt.
Add onion and cook until brown, about 10 minutes.
Add remaining ingredients, except parsley, and heat through.
Once you’re ready to stuff the squash, preheat your broiler and arrange the squash halves face-up on the baking sheet.
Scoop the stuffing mixture into each one, filling them evenly.
Once filled, set your broiler to high and broil until tops of stuffing and squash are nicely browned, 5 minutes or so. Garnish with fresh minced parsley, serve and enjoy!
This is so beautiful and delicious. I love the bright orange squash, filled with delicious protein goodness. And, bonus, it’s all Whole Foods. The kids thought it was really cool, too. You could serve each person one squash half as a main dish or serve it like a stuffing side dish for everyone. Yum.
Meatless/Vegan Monday Link-up
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