Vegan Quinoa, Spinach, and Mushroom Stuffed Acorn Squash

Name: Vegan Quinoa, Spinach, and Mushroom Stuffed Acorn Squash
Total time: 1 h 20 min
Yield: 10 servings
Ingredients: nonstick cooking spray or olive oil; 5 acorn squash about 1 3/4 lb. each; 1 tablespoon extra virgin olive oil for squash; 1/2 teaspoon salt for squash; 1/4 teaspoon black pepper; 1 cup quinoa preferably white quinoa; 1/2 teaspoon salt for quinoa; 2 cups water; 1 onion medium, 1 onion is about 1 cup chopped; 2 carrots; 3/4 pound fresh shiitake mushrooms; 5 garlic cloves; 2 tablespoons extra virgin olive oil for vegetable mixture; 1 1/2 teaspoons fresh thyme leaves; 3/4 teaspoon salt for vegetable mixture; 1/2 cup dried cranberries; 1/2 cup pecan pieces; 5 ounces baby spinach leaves; salt optional, to taste, for serving; extra virgin olive oil optional, for serving

YUMMLY(3)

Paula Siok: "Delicious and filling I didn’t measure ingredient…" Read More

20Ingredients

80Minutes

290Calories

Make It Now

Description

This nutty, sweet, and savory dish makes a satisfying and delicious vegan main course or hearty side dish, but you don't have to be vegan to love it. Keep this one on your short list for Thanksgiving and other cool-weather meals. For the fastest pre…

, start the squash roasting, then begin cooking the quinoa; while it cooks, start chopping and sauteing vegetables for the filling. The recipe is a Yummly original created by David Bonom.

Ingredients

US|METRIC

SERVINGS:

nonstick cooking spray (or olive oil)

5 acorn squash (about 1 3/4 lb. each)

1 tablespoon extra virgin olive oil (for squash)

1/2 teaspoon salt (for squash)

1/4 teaspoon black pepper

1 cup quinoa (preferably white quinoa)

1/2 teaspoon salt (for quinoa)

2 cups water

1 onion (medium, 1 onion is about 1 cup chopped)

2 carrots

3/4 pound fresh shiitake mushrooms

5 garlic cloves

2 tablespoons extra virgin olive oil (for vegetable mixture)

1 1/2 teaspoons fresh thyme leaves

3/4 teaspoon salt (for vegetable mixture)

1/2 cup dried cranberries

1/2 cup pecan pieces

5 ounces baby spinach leaves

salt (optional, to taste, for serving)

extra virgin olive oil (optional, for serving)

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Directions

Place oven racks in upper third and lower third of oven.
Preheat oven to 400°F.
Coat 2 sheet pans with cooking spray or olive oil.

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NutritionView More

290Calories

Sodium22% DV520mg

Fat20% DV13g

Protein14% DV7g

Carbs14% DV41g

Fiber32% DV8g

Calories290Calories from Fat120

% DAILY VALUE

Total Fat13g20%

Saturated Fat1.5g8%

Trans Fat

Cholesterol

Sodium520mg22%

Potassium1120mg32%

Protein7g14%

Calories from Fat120

% DAILY VALUE

Total Carbohydrate41g14%

Dietary Fiber8g32%

Sugars3g6%

Vitamin A80%

Vitamin C50%

Calcium10%

Iron20%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(3)

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Paula Siok 12 days ago

Delicious and filling I didn’t measure ingredients because I just made one squash and cooked ad lib. I used leeks instead of onion, and tarragon and rosemary for more seasoning. We are not vegan, so topped it with parmesan, to finish it under the broiler.

Laura Evers a month ago

So good! I did some things different: I cooked the Quinoa in Vegetable broth because Quinoa is gross and needs tons of help to taste like something. I replaced the Thyme with Oregano because thyme is not yummy and I sauted the Oregano (had to use dried) in the skillet before mixing it into the rest of the dish. my 1 year old loved it, my husband says add it to the menu rotation. I suggest adding salt to everything (squash, quinoa, and skillet).

Mandy 3 months ago

Good textures and my husband, who is not a vegan, asked for more of the filling. It lacked flavor to me.

Vegan Quinoa, Spinach, and Mushroom Stuffed Acorn Squash

Description

Ingredients

Directions

NutritionView More

Reviews(3)

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