This nutty, sweet, and savory dish makes a enjoyable and delicious vegan main course or hearty side dish, but you dont have to be vegan to love it. grant this one concerning your sudden list for Thanksgiving and other cool-weather meals. For the fastest prep, motivate the squash roasting, later begin cooking the quinoa; while it cooks, set in motion chopping and sauteing vegetables for the filling. The recipe is a Yummly indigenous native created by [David Bonom](https://www.yummly.com/dish/author/David-Bonom).
The ingredient of Vegan Quinoa, Spinach, and Mushroom Stuffed Acorn Squash
- nonstick cooking spray or olive oil
- 5 acorn squash just about 1 3/4 lb. each
- 1 tablespoon other 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 just about 1 cup chopped
- 2 carrots
- 3/4 pound lighthearted shiitake mushrooms
- 5 garlic cloves
- 2 tablespoons other virgin olive oil for vegetable mix
- 1 1/2 teaspoons well-ventilated light thyme leaves
- 3/4 teaspoon salt for vegetable merger
- 1/2 cup dried cranberries
- 1/2 cup pecan pieces
- 5 ounces baby spinach leaves
- salt optional, to taste, for serving
- other virgin olive oil optional, for serving
The instruction how to make Vegan Quinoa, Spinach, and Mushroom Stuffed Acorn Squash
- Place oven racks in upper-third and lower-third positions in oven.
- Preheat the oven to 400u00b0F.
- Coat two baking sheets with cooking spray or olive oil.
- Cut each squash in half lengthwise and remove seeds with a spoon. Cut a thin slice from the skin side of each squash half so it sits flat.
- Brush each squash half with olive oil on the cut side, and season with salt and pepper. Place 5 squash halves on each baking sheet with cavity side down.
- Roast the squash on upper-third and lower-third racks, switching pan positions halfway through cook time, until squash are just tender when pierced with a knife, 30-35 minutes. Remove from oven and set aside. Leave oven on.
- Meanwhile, rinse the quinoa under cold water. Combine quinoa in a medium saucepan with the salt and water. Bring to a boil over high heat, then reduce heat to medium-low. Cover and simmer until liquid is absorbed and quinoa is tender, about 15 minutes. Set aside.
- While squash and quinoa cook, cut the onion and carrots into a 1/4-inch dice. Remove stems from the mushrooms and thinly slice caps. Mince the garlic.
- Heat the oil in a large nonstick frying pan over medium-high heat. Add onion, carrots, mushrooms, garlic, thyme, and salt. Cook, stirring occasionally, until vegetables are tender and mushrooms are lightly browned, about 12 minutes.
- Stir in the cranberries and pecans and cook for 1 minute. Add the spinach and cook until just wilted, about 2 minutes. Remove from heat and stir in quinoa (transfer everything to a large bowl if it wont all fit).
- Turn squash halves over so that the cavity sides face up. Spoon quinoa mixture into cavity in each squash half, mounding filling as necessary.
- Bake on racks in upper-third and lower-third of oven until filling and squash are heated through, about 10 minutes.
- Check to see that squash are done. Remove from oven or add time as needed.
- Transfer squash to a platter. If you like, season to taste with more salt and drizzle with a little olive oil, and serve.
Nutritions of Vegan Quinoa, Spinach, and Mushroom Stuffed Acorn Squashcalories: 290 calories
carbohydrateContent: 41 grams
fatContent: 13 grams
fiberContent: 8 grams
proteinContent: 7 grams
saturatedFatContent: 1.5 grams
sodiumContent: 520 milligrams
sugarContent: 3 grams