QUINOA, CRANBERRY AND WALNUT ROASTED ACORN SQUASH

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SERVES 6

INGREDIENTS

  • 3 ACORN SQUASH
  • ½ CUP OF WHITE QUINOA
  • ½ RED QUINOA
  • 2 CUPS OF VEGAN VEGETABLE BROTH
  • 3 TABLESPOONS OF OLIVE OIL
  • ½ RED PEPPER CHOPPED
  • ½ SWEET ONION CHOPPED
  • ¾ CUP CHOPPED WALNUTS
  • 2 CLOVES MINCED GARLIC
  • ¾ CUP DRIED CRANBERRIES
  • 1 8 OZ PACKAGE BABY BELLA MUSHROOMS CHOPPED
  • 2 TABLESPOONS OF GROUND SAGE
  • 1 TABLESPOON OF DRIED THYME
  • SEA SALT AND PEPPER TO YOUR TASTE
  • PINCH OF RED PEPPER FLAKES

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  1. PREHEAT YOUR OVEN TO 450 DEGREES
  2. WASH AND CLEAN ACORN SQUASH. TRIM OFF THE ENDS OF THE ACORN SQUASH AND CUP ACORN SQUASH IN HALF LENGTHWISE
  3. SCOOP SEEDS AND PULP. DISCARD PULP AND SEEDS.
  4. BRUSH ACORN SQUASH WITH 1 TABLESPOON OF OLIVE OIL AND SPRINKLE SEA SALT + BLACK PEPPER
  5. PLACE ACORN SQUASH CUT SIDES DOWN ON A PARCHMENT PAPER COVERED BAKING TRAY
  6. ROAST ACORN SQUASH FOR 25-35 MINUTES UNTIL THE FLESH IS TENDER AND EDGES ARE GOLDEN BROWN
  7. AS THE ACORN ROASTS , BRING YOUR VEGAN VEGGIE BROTH TO A BOIL AND ADD QUINOA
  8. LET QUINOA BOIL AND COOK ON REDUCED HEAT FOR 15-20 MINUTES
  9. PREPARE THE STUFFING WHILE QUINOA COOKS
  10. ADD 2 TABLESPOONS OF OLIVE OIL, ONION, RED PEPPER AND GARLIC TO A LARGE SAUTE PAN
  11. SAUTE FOR 5-8 MINUTES
  12. ADD SAGE, THYME, MUSHROOMS, RED PEPPER FLAKES, PEPPER AND SALT
  13. SAUTE FOR 5 MORE MINUTES UNTIL MUSHROOMS ARE SOFTENED. REMOVE THE SAUTE VEGGIE MIX FROM HEAT.
  14. ADD IN THE QUINOA, CRANBERRIES AND WALNUTS
  15. REMOVE THE ACORN SQUASH FROM THE OVEN AND FLIP OVER TO SO CUT SIDE IS UP
  16. FILL ROASTED ACORN SQUASH HALVES WITH MUSHROOM MIXTURE AND BAKE FOR ANOTHER 10 MINUTES
  17. ENJOY 🙂  

 

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