Thursday, October 14, 2010

Quinoa Stuffed Acorn Squash

Acorn squashes are so versatile and soooo very cheap this time of year! I threw this together last night. Perfect meal for a cool fall night.

Quinoa Stuffed Acorn Squash

2 Acorn Squashes halved ( and scooped clean of strings and seeds)
1/2 cup of Cooked Quinoa
2 large shallots chopped
1/4 cup walnuts
1 Can Vegetable broth
1 teaspoon rosemary
1 teaspoon thyme
salt and pepper to taste
canola oil for sauteing the shallots
Vegan Sour cream
Nutritional yeast.

Preheat oven to 375 degrees. Place acorn squash face down in large baking dish. Pour veggie broth into dish until it comes 1/2 way up the sides of the acorn. Bake for 15-20 minutes.

While squash is cooking saute the shallots and walnuts in canola oil until shallots become translucent. When finished remove from heat and add to the cooked quinoa. Also add rosemary, thyme and salt and pepper to taste.

One finished pre-baking, remove the squash from the oven and dump out remaining veggie broth. Place squash back in baking dish face up. Fill the squash halves with the quinoa mixture and drizzle with olive oil to prevent the quinoa from drying out. Cover dish with foil and bake for an additional 30-40 minutes or until the squash is easily pierced with a fork.

Let cook for a few minutes, then top with a dollop of vegan sour cream and a sprinkle of nutritional yeast. And Enjoy.

Serves 4

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