Holiday Recipe Time with Lauren, creator of Flora & Vino!
Thanksgiving will be here before you know it! Shopping at @consciouscornermd inspired me to make this “Cheezy” Quinoa Stuffed Acorn Squash with fresh produce and products from @consciouscornermd (new account for @rootsmkt!) If you’re on the fence about making it, M (Lauren’s partner) told me that this is his favorite squash dish yet, which is a huge compliment because he’s not a squash person! It’s cozy, comforting, and packed with plant-based protein and lots of texture.
The recipe below serves 2, but you can easily double and triple this recipe to serve many guests this holiday season. It’s also easy enough to make for a cozy weeknight dinner to share. The entire dish can be baked in advance and reheated the day you’d like to enjoy it. Easy recipe is below! I think this would be delicious with a side of roasted brussels as a plant-based Thanksgiving option. Let me know if you try it.
Roots Market is an excellent place to stock up on all of your holiday staples!
“Cheesy” Quinoa Stuffed Acorn Squash
1 small acorn squash, halved and insides scooped out
1 TBSP avocado oil
Pinch of Himalayan sea salt
1 cup Ancient Harvest cooked quinoa
¼ cup dried cranberries
¼ cup toasted pumpkin seeds
¼ cup green onion, sliced
¼ cup parsley, chopped
½ lemon, squeezed
¼ cup Follow Your Heart vegan feta crumbles
¼ cup vegan mozzarella cheese
Preheat the oven to 425°F and line a baking sheet with parchment paper. Rub the interior of the squash with avocado oil and season the halves with salt. Place the squash cut side down on the baking sheet and place in the oven. Bake the squash for 25 minutes, or until the squash is well-browned.
While the squash is baking, mix up the filling. Add the cooked quinoa, dried cranberries, pumpkin seeds, green onion, parsley, and lemon, and vegan feta to a bowl. Mix with a spoon until everything is well-combined.
When the squash is done, flip the squash over so the cut side is facing up. Divide the quinoa mixture between the squash halves. Top each halve with vegan mozzarella cheese. Place the squash back in the oven and bake for an additional 10 minutes, until the top is lightly browned and the cheese is melted.
Serve warm!
.
.
.