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 or liquid aminos •  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. Cover and cook over low heat until quinoa has cooked through and absorbed all the water, about 15 minutes.

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.

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