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Autumn recipes are my favorite and today I’m sharing a super easy one for a quinoa stuffed acorn squash. I made it over the weekend and it was so good. It definitely got me in the seasonal spirit due to the addition of the acorn squash, apples, cinnamon, and craisins. All the yummy flavors of the season. I love the craisins in this recipe the most as it gives it a nice little sweet flavor and slight chew. Recipe below and on my blog: http://www.GinnyWilliamsBlog.com

Recipe:

Quinoa & Apple Stuffed Acorn Squash – Delicious Vegan Fall Recipe
(Serves 4)

2 acorn squash
1 cup dry Quinoa
2 cups vegetable broth
1 sweet onion, chopped
1/2 cup craisins
1 apple, chopped (I used Granny Smith)
1 tsp tumeric
1 tsp minced garlic
1 tsp salt
1 tsp black pepper
a few chopped walnuts

Toppings:
pumpkin seeds

Preheat oven to 400 F
1. Cut the 2 acorn squash in half and remove seeds.

2. Line a baking sheet with foil and roast the squash on 400 F for 45 minutes, flipping halfway through. When it’s finished let it cool for a bit.

3. In a saucepan, add in 1 cup quinoa and 2 cups veggie broth. Bring to a vigorous boil then reduce heat to simmer and cook for 15 minutes. It should come out nice and fluffy.

4. Next, saute the chopped onion in olive oil on medium heat until soft and translucent then add in the minced garlic and stir for an additional 30 seconds.

5. In a large mixing bowl, combine the quinoa, onions, craisins, apple, tumeric, salt, and pepper. Add in some walnuts if you want. Stir well to combine.

6. Assemble the acorn squash by adding the quinoa mixture until it’s a heaping mound. Top with pumpkin seeds. Note: You can also pop it back in the oven on 400 F for 3-4 minutes if you want it a little warmer.

Enjoy!

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Hey! I’m a Charlotte, North Carolina based editorial photographer and blogger. This channel is where I share healthy food and recipes, travel videos, and education/inspiration. Visit my website above to learn more about me!

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