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Quinoa Stuffed Acorn Squash

With only weeks before the festive holiday season, it’s time to start thinking about warm and comforting side dishes that are perfect for our vegan and vegetarian family.

This quinoa stuffed squash makes a perfect side to accompany chicken and pork dishes!

You’ll love that this side dish not only is tasty but works brilliantly as a meal when served either on it’s own or with a soup or a salad. You decide!

BONUS: This dish is perfect for weeknights, it’s ready in 30-40 minutes depending on the size of your squash.

This recipe is for two, is easily doubled and reheats nicely for leftovers.

I find this recipe filling and a half is just enough, especially if I`m already having soup or a salad with it. Plan for half a squash per person.

1 medium acorn squash
2 tablespoons extra-virgin olive oil
½ teaspoon fine New Zealand Sea Salt
½ cup quinoa – cook according to package instructions
¼ cup chopped green onion
¼ cup chopped fresh flat-leaf parsley
1 clove garlic, minced

1. Preheat the oven to 400F and while the oven is warming, very carefully cut acorn squash in half. Scoop away seeds and stringy bits. You don’t want those!
2. Rub the inside of the squash with olive oil and sprinkle with New Zealand Sea Salt and black pepper.
3. Place squash cut side down on a stone baking sheet or a parchment lined baking sheet. This will make cleaning up quicker.
4. Bake for 30-40 minutes (depending on how large your squash is). Squash is cooked when easily pierced with a knife or fork.5. While squash is baking, cook quinoa according to package directions.(20 min)
6. While squash and quinoa are cooking, add chopped or sliced mushrooms to a pan with minced garlic, olive oil and Sea Salt to taste.
Allow the mushrooms to cook until much of the water is released and mushrooms are golden.
7. Once the mushrooms & quinoa are cooked, add the mushrooms to the pot of quinoa along with parsley, and green onion and combine.

8. Remove squash from the oven and top each half with half the mushroom & quinoa pilaf. Top with additional parsley if you like!!

Not a fan of mushrooms? I get it. Omit them and add dried cranberry’s pumpkin seeds to your quinoa instead.

Want to add a hint of spice to your squash? Sprinkle the squash with Sriracha infused Sea Salt.

Love Maple + Bacon? Sprinkle Muskoka Pantry Maple + Bacon Sea Salt all over.

Lots of options to make your squash the way you love it!

Did you try this recipe? Let me know in the comments.

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