The holidays are a time for warmth, togetherness, and of course, delicious food! This year, impress your guests with a show-stopping, yet surprisingly simple, vegan stuffed acorn squash recipe. It's packed with festive flavors, vibrant colors, and is naturally gluten-free and healthy, making it the perfect addition to your Christmas dinner or any holiday gathering. This recipe is a testament to how easy and delicious homemade cooking can be, even for those new to vegan recipes. It’s a quick dinner idea that feels special enough for a celebration.
Ingredients:
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For the Squash:
- 2 medium acorn squash
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
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For the Stuffing:
- 1 cup cooked quinoa
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 1/4 cup chopped fresh sage
- 1/4 cup chopped red onion
- 2 cloves garlic, minced
- 1/4 cup vegetable broth
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions:
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Prepare the Squash: Preheat your oven to 375°F (190°C). Cut the acorn squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil, season with salt and pepper, and place them cut-side down on a baking sheet. Bake for 30-40 minutes, or until tender when pierced with a fork.
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Make the Stuffing: While the squash is baking, prepare the stuffing. In a large skillet, sauté the red onion and garlic in a little olive oil until softened. Add the walnuts and sage, and cook for another 2-3 minutes until fragrant.
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Combine Ingredients: Stir in the cooked quinoa, cranberries, vegetable broth, maple syrup, cinnamon, and nutmeg. Cook for a few minutes, allowing the flavors to meld. Season with salt and pepper to taste.
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Stuff the Squash: Once the squash is tender, carefully remove it from the oven. Spoon the cranberry-walnut stuffing generously into each squash half.
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Bake Again: Return the stuffed squash to the oven and bake for another 15-20 minutes, or until the stuffing is heated through and the squash is slightly caramelized.
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Serve & Enjoy: Let the stuffed acorn squash cool slightly before serving. This delicious and easy recipe is perfect as a main course or a hearty side dish.
Cooking Tips for the Best Results:
- For easier scooping, use a spoon with a pointed tip to remove the seeds from the acorn squash.
- Don't overcook the quinoa, as it will continue to cook in the oven with the squash.
- If you don't have fresh sage, you can substitute with 1 teaspoon of dried sage.
- Feel free to adjust the sweetness of the stuffing by adding more or less maple syrup.
- To add a touch of festive flair, garnish with extra cranberries and chopped walnuts before serving.
Variations:
- Apple-Cranberry Stuffing: Add 1/2 cup diced apple to the stuffing for extra sweetness and texture.
- Spicy Stuffing: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the stuffing for a spicy kick.
- Mushroom Stuffing: Incorporate 1 cup of sautéed mushrooms for an earthy flavor.
Nutritional Information (per serving):
This recipe provides a good source of fiber, protein, and healthy fats. The exact nutritional values will vary depending on the specific ingredients used. However, a rough estimate per serving is approximately:
- Calories: 350-400
- Protein: 10-12g
- Fiber: 8-10g
This vegan stuffed acorn squash is a delightful and healthy dish, perfect for your holiday celebrations. Its beautiful presentation and heartwarming flavors will make it a memorable part of your festive feast. It's a delicious addition to your collection of easy recipes and healthy meals, and an ideal quick dinner idea that's both impressive and satisfying. Enjoy!