Roasted Acorn Squash with Quinoa Mushroom Pilaf

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Serves6 (1 half each)
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  1. Preheat oven to 400°F. Brush tops and inside of squash cavity with 1 tablespoon olive oil. Season with 1/4 teaspoon salt.
  2. Place cut side down on a greased cookie sheet and roast until tender, about 45 minutes. Remove from oven and set aside.
  3. While the squash cooks, make the filling. Heat 1 tablespoon olive oil in a saucepan over medium high. Add half of the onion and cook until softened, 2-3 minutes. Add quinoa, broth, and thyme.
  4. Bring to a boil, cover, and reduce heat to low. Allow to cook until liquid is absorbed, 15-20 minutes.
  5. In a skillet, heat remaining tablespoon of oil over medium. Add the rest of onion, garlic, mushrooms, and celery. Saute until vegetables are soft and no more liquid from mushrooms remains.
  6. Combine mushroom mixture with quinoa, stir in cranberries, and season with salt and pepper. Evenly divide stuffing between squash halves.

Recipe Tips

This recipe is vegan, but will still be vegetarian if you choose to add Parmesan to the top of each filling.

Try substituting brown rice, barley, or farro for the quinoa.

Nutrition Facts
Roasted Acorn Squash with Quinoa Mushroom Pilaf
Amount Per Serving
Calories 264 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 0mg 0%
Sodium 406mg 17%
Potassium 788mg 23%
Total Carbohydrates 43g 14%
Dietary Fiber 8g 32%
Sugars 7g
Protein 6g 12%
Vitamin A 13%
Vitamin C 24%
Vitamin D0%
Calcium 5%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.

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