This dish has all the flavors of fall – squash, sage, rosemary, thyme – and is packed with vegan protein.
Your “meatless Monday” or vegan Thanksgiving never tasted so good. Quinoa packs the protein punch. And, if you’re on the Candida Cure 90-Day Program, this satisfying dish will not leave you feeling left out.
Quinoa-Stuffed Acorn Squash
Acorn Squash Ingredients:
2 acorn squash, washed, seeded and cut in half
2–4 tablespoons water
2 tablespoons olive or avocado oil
¼ teaspoon sea salt
¼ teaspoon black pepper
1 cup uncooked tri-color quinoa
2 cups vegetable broth
Few pinches sea salt and black pepper
¼ cup olive or avocado oil, divided
¼ cup red onion, small dice
1 large carrot, small dice
1 stalk celery, small dice
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon dried sage
2 scallions, white and green parts chopped
2 tablespoons raw sunflower seeds
Directions: Preheat oven to 400°F. Place the squash cut side up in a baking dish with about 2–4 tablespoons of water in the bottom. Drizzle with 2 tablespoons olive or avocado oil, and sprinkle with ¼ teaspoon sea salt and ¼ teaspoon pepper. Bake for about 25–30 minutes.
Prepare the stuffing while the squash is baking. Rinse the quinoa and place in a medium saucepan with vegetable broth and a pinch of sea salt. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes. Remove pan from heat and let sit covered for about 5 minutes to allow quinoa to un-stick from the bottom of the pan. Transfer cooked quinoa to a medium-sized bowl.
Heat 1–2 tablespoons olive or avocado oil over medium heat in a medium-sized skillet and sauté onions, carrots, celery, dried herbs, and a pinch of sea salt and pepper for about 5 minutes. Add this mixture to the bowl of quinoa and stir to combine. Stir in the chopped scallions and sunflower seeds.
After the squash has baked for about 30 minutes, remove from oven and spoon stuffing mixture into each cavity. Drizzle with the remaining olive or avocado oil, and sprinkle with sea salt and pepper.
Bake for another 20–25 minutes or until the squash is fork-tender and the quinoa stuffing is slightly browned.