We know that fall is squash season. There are so many ways to prepare squash – roasting, mashing, steaming. Depending on the type of squash, they are perfect for stuffing! Today, I have used acorn squash which is relatively small in size which makes it great for this recipe! This type of squash is also very pretty so it is very presentable when serving.
I have made a similar recipe a while back when I was cooking through the Yum & Yummer Cookbook – Stuffed Roasted Acorn Squash – and that was delicious.
Today’s recipe is from Cookie & Kate (recipe here). The filling is quinoa-based and has dried cranberries, pepitas, green onion, parsley, garlic and lemon juice. It is also supposed to have parmesan and goat cheese which would have added a nice creamy aspect but I made mine dairy-free/vegan by omitting both of those. This was delicious on its own, so you could just make it and serve as a side.
So the squash gets roasted under tender, stuffed, and then back in the oven for a little longer. It’s supposed to bake for 15-18 minutes with the filling, but I cut that time down since I didn’t have the cheeses.
This turned out really well. I love the quinoa filling and the crunchy pepitas with the creamy and sweet squash. Eating one of the squash halves with the quinoa was more than enough food to fill me up and I was so satisfied. This was a very good vegan/vegetarian meal.