Vegan Quinoa, Spinach, and Mushroom Stuffed Acorn Squash Recipe | Yummly

Vegan Quinoa, Spinach, and Mushroom Stuffed Acorn Squash

YUMMLY(8)
Joey Ernst: "My husband and i really enjoyed it and we plan on…" Read More
20Ingredients
80Minutes
290Calories
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Description

This nutty, sweet, and savory dish makes a satisfying and delicious vegan main course or hearty side dish, but you don't have to be vegan to love it. Keep this one on your short list for Thanksgiving and other cool-weather meals. For the fastest prep, start the squash roasting, then begin cooking the quinoa; while it cooks, start chopping and sauteing vegetables for the filling. The recipe is a Yummly original created by David Bonom.

Ingredients

US|METRIC
  • nonstick cooking spray (or olive oil)
  • 5 acorn squash (about 1 3/4 lb. each)
  • 1 tablespoon extra virgin olive oil (for squash)
  • 1/2 teaspoon salt (for squash)
  • 1/4 teaspoon black pepper
  • 1 cup quinoa (preferably white quinoa)
  • 1/2 teaspoon salt (for quinoa)
  • 2 cups water
  • 1 onion (medium, 1 onion is about 1 cup chopped)
  • 2 carrots
  • 3/4 pound fresh shiitake mushrooms
  • 5 garlic cloves
  • 2 tablespoons extra virgin olive oil (for vegetable mixture)
  • 1 1/2 teaspoons fresh thyme leaves
  • 3/4 teaspoon salt (for vegetable mixture)
  • 1/2 cup dried cranberries
  • 1/2 cup pecan pieces
  • 5 ounces baby spinach leaves
  • salt (optional, to taste, for serving)
  • extra virgin olive oil (optional, for serving)
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    NutritionView More

    290Calories
    Sodium22% DV520mg
    Fat20% DV13g
    Protein14% DV7g
    Carbs14% DV41g
    Fiber32% DV8g
    Calories290Calories from Fat120
    % DAILY VALUE
    Total Fat13g20%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol
    Sodium520mg22%
    Potassium1120mg32%
    Protein7g14%
    Calories from Fat120
    % DAILY VALUE
    Total Carbohydrate41g14%
    Dietary Fiber8g32%
    Sugars3g6%
    Vitamin A80%
    Vitamin C50%
    Calcium10%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(8)

    Joey Ernst 25 days ago
    My husband and i really enjoyed it and we plan on making more often.
    Karen Coffey 2 months ago
    Easy meal & very tasty! I added red wine vinegar & salt to my water for the quinoa. I also used black pepper & crushed red pepper in the filling. Both added more flavor.
    aaron gould 3 months ago
    First time eating acorn squash and I love it. The salt and olive oil in the beginning are perfect wnough by it self that i could have eaten the acoen squash plain, but the filling was so good with it. I wouls not make this again just because I feel like it was alot of work.
    Ayesha Searcy 3 months ago
    It turned out delicious! I didn't have cranberries so I added about a tablespoon of maple surup.
    Holly 4 months ago
    Turned out great! I used farro instead of quinoa.
    Paula Siok 5 months ago
    Delicious and filling I didn’t measure ingredients because I just made one squash and cooked ad lib. I used leeks instead of onion, and tarragon and rosemary for more seasoning. We are not vegan, so topped it with parmesan, to finish it under the broiler.
    Laura Evers 6 months ago
    So good! I did some things different: I cooked the Quinoa in Vegetable broth because Quinoa is gross and needs tons of help to taste like something. I replaced the Thyme with Oregano because thyme is not yummy and I sauted the Oregano (had to use dried) in the skillet before mixing it into the rest of the dish. my 1 year old loved it, my husband says add it to the menu rotation. I suggest adding salt to everything (squash, quinoa, and skillet).
    Mandy 7 months ago
    Good textures and my husband, who is not a vegan, asked for more of the filling. It lacked flavor to me.

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