Roasted Acorn Squash with Quinoa Stuffing

Thanksgiving is coming up fast. Even though it is really late in November this year, my family has been so busy that it is creeping up on me fast. I have been experimenting with what I will be making for my family for Thanksgiving this year. Luckily for me, we are with my family this year which means my little family is not the only plant-based eaters. Yay!

My whole life my uncle has been vegan and all my cousins and aunt were vegetarian. Some of them have fallen off the bandwagon since becoming adults. So our Thanksgivings have always been a blend of traditional and plant-based options. So luckily I don't have to whip up an entire plant-based meal, that is every other year and I usually end up doing some sort of Thanksgiving Themed Buddha Bowl, but not this year. This year I am in charge of cranberry sauce, cranberry bread, and a vegetable dish. The question is, what one do I do?

I have a feeling it will be this one. It is a pretty simple dish. Easy to make. Simple ingredients. Savory and delicious. Unfortunately, I made this the way I make everything...I did NOT MEASURE ANYTHING...sorry. That is how I cook. And then if the recipe turns out right, I try and get measurements. So for now, you will just have to bare with me. When I make this again, I will try to using measuring spoons/cups instead of just dumping things in the pot.

Normally I roast things at 400+ degrees, but I went for low and slow this time around. It gives a better taste. But if you are in a pinch for time, you can up the temperature for a quicker roasting time.

Things I like about this dish

Savory

Creamy

Simple

Ingredients

2 Large Acorn Squash, halved and seeded

1.5 c Quinoa

1/2 c Lentils

4 c Water or Vegetable Broth

Olive Oil

1/4 Red Onion

1 Pear, diced

1/3 c Walnuts, roughly diced

Garlic Powder, to taste

Salt and Pepper, to taste

Sage, to taste

Vegan Parmesan Cheese, to taste (I think I used 1/4)

Splash of Balsamic Vinegar

Pumpkin Seeds, to garnish

Craisins, to garnish

Directions

1. Preheat oven to 300 degrees F. Halve and seen squash and pierce with a knife. Brush with olive oil, sprinkle with salt, pepper, garlic, and sage. Roast for 45 minutes - 1 hour.

2. Meanwhile, combine quinoa, lentils, and water or broth in a pot and bring to a boil. Reduce heat to simmer, cover and let cook until soft.

3. Meanwhile, dice onion and saute in olive oil. Set aside. Dice pear and chop walnuts.

4. Once quinoa is finished, combine quinoa with onions, pears, and walnuts, and add salt, pepper, garlic powder, sage, Parmesan cheese, and balsamic vinegar to taste.

5. Once squash are finished, fill squash with quinoa dressing and garnish with pumpkin seeds and craisins.

6. ENJOY