Vegan Stuffed Acorn Squash
A vegan favorite holiday centerpiece: Acorn Stuffed Squash. Most of the stuffed squash recipes I've seen come in two categories: savory meat stuffing or sweet fruit stuffing. Of course, as a centerpiece, I'd rather have savory since the centerpiece should be an entree.
Ingredients
- 1 individual Squash, Acorn
- ½ cups Meat Substitute Crumbles
- ½ cups rinse, drain, and cook Quinoa
- ⅓ cups dice Onion
- ⅛ cups chop Parsley, Fresh
- 1 teaspoon mince Garlic, Cloves
- ⅛ teaspoons Paprika
- ¼ cups Vegetable Broth/Stock
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
- 1 tablespoon melt Margarine
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Place cleaned squash cut side face down on cookie sheet.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place cleaned squash cut side face down on cookie sheet.
- Bake at 350 degrees for 30 minutes.
- Meanwhile, combine meat substitute, quinoa, onion, parsley, garlic, paprika and broth.
- Mix lightly but well. Season with salt and black pepper.
- Remove squash from oven and brush with a bit of melted margarine.
- Divide beef mixture evenly among the squash halves (about 1/2 cup per squash half); brush over stuffing with a bit more melted margarine.
- Bake at 350 degrees for about 30 minutes, until the squash is tender.