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.

INGREDIENTS

- Acorn squash - Extra virgin olive oil - Vegetable broth - Quinoa - Yellow onion - Garlic - Crimini mushrooms - Fresh thyme - Soy sauce  - White wine vinegar - Pepitas - Pomegranate arils

INSTRUCTIONS

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.

1:

Meanwhile, cook the quinoa. Place quinoa and vegetable broth in a medium saucepan. Place over medium heat and bring to a simmer.

2:

While the quinoa cooks, heat 1 tablespoon olive oil in a skillet. Saute the onion until translucent and soft, about 5 minutes.

3:

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.

For more recipes, visit Yummy Mummy Kitchen!

To get the full recipe, click here!

More

FREEZER FUDGE WITH MACADAMIA NUTS

VEGETARIAN WELLINGTON

VEGAN CHOCOLATE CHIP COOKIES

See More

recipes

See More

See More