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Vegan Stuffed Acorn Squash

 

    Ingredients

  • 2 acorn squash
  • 1¾ tablespoons olive oil, divided
  • ¼ cup celery, chopped
  • ½ cup carrots, chopped
  • ¾ cup Brussels sprouts, shredded
  • 1 cup mushrooms, chopped
  • 1 clove garlic, minced
  • 3 cups cooked quinoa
  • 1 cup vegetable broth
  • ¼ cup Organic Dried Wolfberries
  • 1 drop Rosemary Vitality™ essential oil
  • 2 drops Thyme Vitality essential oil
  • 2 drops Black Pepper Vitality essential oil
  • Salt and pepper to taste

 


Instructions

 

  • Roasting the Squash
  • Preheat oven to 450° F.
  • Cut off ends of squash and cut in half lengthwise.
  • Scoop out pulp and seeds.
  • Brush squash halves with ½ tablespoon olive oil.
  • Sprinkle with sea salt and black pepper.
  • Cover baking sheet with parchment paper.
  • Place squash sides face down on baking sheet.
  • Bake for 25–35 minutes.
  • While Squash is Roasting
  • Heat 1 tablespoon olive oil in a large skillet.
  • Saute celery, carrots, and onion for 5–7 minutes.
  • Add mushrooms and cook for 5 minutes.
  • Add Brussels sprouts and cook for 5 minutes.
  • Combine quinoa, sautéed veggies, and wolfberries.
  • Combine 1 teaspoon olive oil with Vitality essential oils.
  • Pour over quinoa/veggie mixture and toss.
  • Salt and pepper to taste.
  • Fill each squash halve with mixture.
  • Bake for 10 minutes.
  • Let cool slightly; then dig into this festive fall dish!