As I mentioned the other day, I celebrated the fall equinox last weekend with some good friends and good food. Although all I have shown from our meal was the (Almost) Raw Pumpkin Pecan Cheesecake, we did, believe it or not, eat more than just dessert. My favorite was the stuffed acorn squash. It just doesn’t get much better than stuffed squash.

Quinoa Stuffed Acorn Squash
Serves: 6

3 acorn squash, cut in half

1 tbsp olive oil
½ cup red quinoa
1 cup vegetable broth or water
1 small red onion
1 large apple, peeled and diced
1 tbsp fresh or 1 tsp dried sage
3 cup pecans, chopped
salt and pepper
½ cup vegan mozzarella cheese (I use Diaya)

Preheat oven to 375 degrees F. Cut acorn squash in half (lengthwise) and scoop out the seeds. Place bottom side up on a baking dish and bake for 30 minutes.

Meanwhile prepare the quinoa. Thoroughly rinse and drain the quinoa. Heat a small pan over medium heat and add quinoa. Toast, stirring constantly for one minute. Add 1 cup of vegetable broth (or water) and bring to a boil. Reduce heat to low and cover for 15 minutes. Remove from heat and keep covered for an additional five minutes.

In a separate pan, heat 1 tbsp oil over medium-high heat. Add diced onions and sauté until translucent (about five minutes). Add pecans and apples and sauté for another 3 -5 minutes.  Add sage, stir together and remove from heat. Combine apple/onion mixture with cooked quinoa and salt and pepper to taste.

Remove acorn squash from over and carefully flip over so that they are bottom side down. Scoop quinoa mixture into the squash, stuffing in as much as you can.  Cover each squash with tin foil and return to oven for another 20-30 minutes, until tender.

Carefully remove tin foil and evenly top with vegan cheese.  Return to oven for 3-5 minutes until cheese has melted. Remove, let cool slightly, and enjoy!

What is one of your favorite squash dishes?

Up until recently I didn’t cared much for squash. But with receiving so much in my CSA I was forced to get creative with a food I rarely used before. Now I can’t wait for my weekly squash as I try out new recipes.