Quinoa Stuffed Acorn Squash

5 from 2 votes

This quinoa stuffed acorn squash recipe is a delicious combination of sweet and savory. The sweetness comes from the apricots gives the dish its unique flavor. Season with a few savory herbs and a drizzle of cashew cream and you will please every palate - not just the vegans!

Prep Time20

Cook Time45

Total Time1 5

Course: Dinner

Cuisine: Vegan

Servings: servings

Calories: 535kcal

Author: Cindy

Ingredients

½ cup cashews soaked overnight in 1 cup water
2 acorn squash halved
olive oil spray
8 thyme sprigs
4 rosemary sprigs
4 garlic cloves
1 cup dry quinoa
1 ¾ cup water
1 cinnamon stick
2 bay leaves
10 dried apricots
¼ cup pecans
1 tablespoon fresh parsley chopped
½ tablespoon sage chopped
½ - 1 cup of garbanzo beans

Instructions

Preheat oven to 375°
Line a baking sheet with parchment paper. Spray each half with olive oil and season with salt & pepper.
Place separated piles on baking sheet - 2 sprigs of thyme, 1 garlic clove, 1 sprig rosemary - place cut side down of acorn squash over each pile. Place in oven and roast for 25 minutes.
While acorn squash is roasting, rinse quinoa & toast in a pot, on medium heat, for 3 - 4 minutes. Add 1 ¾ cup of water, 1 cinnamon stick, 1 bay leaf . Reduce heat, cover and cook until water is absorbed. Put aside.
In a food processor, place apricots & pecans and pulse until finely chopped.
Combine quinoa, apricot & pecan mix, fresh parsley & sage. Add salt & pepper to taste. Optional: mix in garbanzo beans.
Take the cooked acorn squash out of the oven. Remove garlic & herbs. Stuff each squash individually and place back in the oven for an additional 10-15 minutes until heated through.
Prepare the cashew cream - drain & rinse the cashews. Place in a blender with ¼ cup water. Blend until smooth, adding more water if necessary. Optional: Season with salt & pepper to taste.
Plate the squash, drizzle cashew cream and serve.

Notes

Use caution when cutting the acorn squash. It's difficult to cut so make sure you are taking safety precautions to avoid any accidents. Make sure the surface is clear and the cutting board doesn't slip. Use a dish towel to hold the squash in place and cut away from your hand.

Don't skip the fresh herbs! It may seem like an extra expense at the store but it adds so much flavor. Try to plan other recipes that week to use them up or you can freeze them to preserve their flavor and use in the future.

Nutrition