Vegan Quinoa-Cranberry Stuffed Acorn Squash

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Thanks to Healing Meals Community Project,  a nonprofit organization that I love to volunteer with, is designed to serve healthy organic meals to the entire family during a health crisis. The meals are prepared by 14-24 year old youth volunteers. A few weeks ago we made this delicious recipe!  This recipe is vegan, but it does NOT have to stay that way. There are so many different ways you can spice this up, adding kale, meat, different vegetables, you name it, you can probably put it in these!

**This recipe was modified from foodnetwork.com**

Ingredients:

  • 2 acorn squash (medium size)
  • 3 tbsp apple cider vinegar
  • 3 tbsp olive oil
  • 2 tbsp pure maple syrup
  • 1 small onion, chopped
  • 1 cup quinoa, rinsed well (I use red quinoa)
  • 1 tsp mild curry powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp ground cinnamon
  • 1/4 cup dried cranberries
  • 1 cup loosely packed fresh parsley leaves, chopped
  • Salt and pepper to taste

Directions:

  1. Position an oven rack in the middle of the oven; preheat the oven to 400 degrees F.
  2. Cut each squash in half lengthwise and scoop out and discard seeds. Arrange of backing sheet flesh side up.
  3. Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup then brush the flesh side of the squash halves with some of the maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper.
  4. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 50 to 60 minutes.
  5. Heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes.
  6. Add the quinoa, curry powder, cinnamon, and 1 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer. Lower the heat, cover the pan and simmer, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed, 20 to 24 minutes. Remove from the heat and let sit, covered, for 5 minutes.
  7. Uncover and stir in the cranberries, remaining maple mixture and half of the parsley.
  8. Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios.
  9. Serve & Enjoy!