Mushroom Quinoa Stuffed Acorn Squash
Roasted acorn squash filled with mushroom quinoa is a beautiful vegetarian, vegan, gluten-free autumn dinner perfect for Thanksgiving or any day.
I love all the beautiful autumn and winter squashes gracing the markets this time of year. My favorites are sweet roasted delicata and butternut squashes, which make appearances on our dinner table at least weekly. I love autumn and winter squash in soups, roasted as a side, and even in tacos. Acorn squash is another fabulous squash to add to the table. The dark green to orange skin hides a creamy, mild yellow flesh inside. My favorite way to serve acorn squash is roasted and stuffed. The squash halves serve as edible bowls for whatever goodness you place inside. This week I stuffed our acorn squash with a simple, satisfying, and earthy mixture of quinoa and mushrooms.
I cook my quinoa in vegetable broth for extra flavor, and then toss it into some sautéed onions, garlic, and mushrooms. This time I added fresh thyme leaves, but I also love this with about 1 bunch of fresh Italian parsley chopped and mixed in at the end for freshness. I love the mushroom quinoa all on its own or stuffed in bell peppers in the summer. Mushroom quinoa is extra fun and tasty stuffed in winter squash. I added a sprinkle of pepitas for crunch and pomegranate arils for fresh juicy sweetness. I love adding pomegranate arils to almost everything this time of year. They add such wonderful color and freshness.
Quinoa stuffed acorn squash is a fabulous choice for Thanksgiving dinner. What’s more festive than eating dinner out of a squash? Top with jewel-like pomegranate arils and green pepitas, and you’ve got one beautiful dish made entirely of real food ingredients.
- 2 acorn squash
- extra virgin olive oil, divided
- 2 cups vegetable broth
- 1 cup quinoa, rinsed and drained
- 1 yellow onion, peeled and diced
- 3 cloves garlic, peeled and minced
- 8 oz. sliced crimini mushrooms
- leaves from 4 sprigs fresh thyme
- 2 tablespoons soy sauce or liquid aminos
- 2 tablespoons white wine vinegar
- 2 tablespoons pepitas
- 2 tablespoons pomegranate arils
- Preheat the oven to 400 degrees F. Cut squash in half lengthwise. Scoop out the seeds. Drizzle with olive oil and sprinkle with a pinch of salt and pepper. Place cut side up on a baking sheet and roast for 45 minutes, or until tender.
- Meanwhile, cook the quinoa. Place quinoa and vegetable broth in a medium saucepan. Place over medium heat and bring to a simmer. Cover and cook over low heat until quinoa has cooked through and absorbed all the water, about 15 minutes. Fluff with a fork.
- While the quinoa cooks, heat 1 tablespoon olive oil in a skillet. Saute the onion until translucent and soft, about 5 minutes. Add the garlic, mushrooms, thyme, and a dash of salt and pepper and continue to sauté until mushrooms are tender and their liquid has evaporated. Stir in 2 cups of the cooked quinoa, soy sauce, and vinegar. Season to taste with salt and pepper. Spoon the quinoa mixture into the cooked acorn squash. Garnish with pepitas and pomegranate arils.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 208 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 0mg Sodium: 864mg Carbohydrates: 34g Fiber: 7g Sugar: 4g Protein: 7g