Winter squash are available nearly year round and there’s something hearty and comforting about eating them that seems perfect for colder months.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Entree
Cuisine: Vegan, Vegetarian
Servings: 4servings
Author: LeeAnn Weintraub
Ingredients
2acorn squash
1cupuncooked Bob’s Red Mill Organic Whole Grain Quinoa
1mediumbrown onion
2smallzucchini
1 8-ounce package of mushrooms
1tablespoonolive oil
½teaspooncumin
1teaspoongarlic powder
½teaspoonpaprika
1teaspoonItalian seasoning
Salt and pepper
1lemon
1tablespoonwhite wine vinegar
8sun-dried tomatoes
1/3cuppine nutslightly toasted
Instructions
Preheat oven to 400 degrees F. Cut each acorn squash in half from stem to bottom. Scoop out seeds with spoon. Place squash halves in baking dish and add one inch of water to pan. Bake for 30-40 minutes or until tender.
While roasting the squash, cook quinoa in rice cooker or according to package instructions (here's how to make fluffy quinoa).
Next, dice onion and zucchini and chop mushrooms. Add olive oil to a large pan over medium to medium-high heat. Add onion and mushrooms to the pan, cook for 3-4 minutes or until onion is translucent. Add zucchini to the pan and turn the temperature down to medium-low. Season with cumin, garlic powder, paprika, and Italian seasoning. Add salt and pepper to taste. Stir all ingredients to combine and add the juice of half a lemon and white wine vinegar to vegetables to deglaze the pan. Stir in sun-dried tomatoes and pine nuts. Cook until vegetables are tender.
Add cooked quinoa to vegetable mixture and combine. Fill the inside of each cooked squash half with a heaping portion of the quinoa-vegetable mixture.