Vegan Quinoa, Spinach, And Mushroom Stuffed Acorn Squash

This nutty, sweet, and appetizing dish makes a affable and delicious vegan main course or hearty side dish, but you dont have to be vegan to love it. grant this one roughly speaking your curt brusque list for Thanksgiving and added cool-weather meals. For the fastest prep, activate the squash roasting, subsequently next begin cooking the quinoa; while it cooks, put into action chopping and sauteing vegetables for the filling. The recipe is a Yummly indigenous native created by [David Bonom](https://www.yummly.com/dish/author/David-Bonom).

The ingredient of Vegan Quinoa Spinach And Mushroom Stuffed Acorn Squash

• nonstick cooking spray or olive oil
• 5 acorn squash nearly 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 very nearly 1 cup chopped
• 2 carrots
• 3 4 pound spacious shiitake mushrooms
• 5 garlic cloves
• 2 tablespoons extra virgin olive oil for vegetable join up
• 1 1 2 teaspoons spacious thyme leaves
• 3 4 teaspoon salt for vegetable merger
• 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

The Instruction of vegan quinoa spinach and mushroom stuffed acorn squash

• place oven racks in upper third and lower third of oven
• preheat oven to 400u00b0f
• coat 2 sheet pans with cooking spray or olive oil
• cut each squash in half lengthwise remove seeds with a spoon cut a thin slice from skin side of each squash half so it sits flat
• brush each squash half on side with seed cavity with olive oil and season with salt and pepper place 5 squash halves on each sheet pan with cavity side down
• set pans on racks in upper third and lower third of oven roast squash for 15 minutes then switch pan positions continue to roast until squash are just tender when pierced with a knife 15 20 minutes remove from oven and set aside leave oven on
• meanwhile rinse quinoa under cold water combine quinoa in a medium saucepan with and the salt bring to a boil over high heat then reduce heat to medium low cover and simmer until liquid is absorbed and quinoa is tender about 15 minutes set aside
• while squash and quinoa cook cut onion and carrots into 1 4 inch dice discard stems from mushrooms and thinly slice caps mince garlic
• heat oil in a large nonstick frying pan over medium high heat add onion carrots mushrooms garlic thyme and salt cook stirring occasionally until vegetables are tender and mushrooms are lightly browned about 12 minutes
• stir in cranberries and pecans and cook 1 minute add spinach and cook until just wilted about 2 minutes remove from heat and stir in quinoa transfer everything to a large bowl if it wont all fit
• turn squash halves over so that the cavity sides face up spoon quinoa mixture into cavity in each squash half mounding filling as necessary
• bake on racks in upper third and lower third of oven until filling and squash are heated through about 10 minutes
• check to see that filled squash are done remove from oven or add time as needed
• transfer squash to a platter if you like season to taste with more salt and drizzle with a little olive oil and serve

Nutritions of Vegan Quinoa Spinach And Mushroom Stuffed Acorn Squash

calories: nutritioninformation
carbohydrateContent: 290 calories
fatContent: 41 grams
fiberContent: 13 grams
proteinContent: 8 grams
saturatedFatContent: 7 grams
sodiumContent: 1 5 grams
sugarContent: 520 milligrams
: 3 grams

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