Mushroom and Quinoa Stuffed Acorn Squash
This cozy, autumnal mushroom and quinoa stuffed acorn squash is the perfect cozy dinner recipe or side for your Christmas meal. Stuffed with mushrooms, red onion, spinach, quinoa, and rice this recipe is easy to put together and a delicious meal that the whole family will love!
- 2 acorn squashes
- 1/2 cup quinoa
- 1/2 cup brown rice
- 2 cups mushrooms
- 1 red onion
- 3 cups spinach
- 2 tbsp vegan butter
- 2 tbsp minced garlic
- 1 tbsp garlic powder
- salt and pepper to taste
Preheat oven to 400 F.
Cut the acorn squash in half lengthways.
Thinly coat the acorn squash in olive oil on the orange side. Flip olive oil side down on a tray. Cook for 40 mins.
Add 1/2 cup of quinoa, 1/2 cup of brown rice, and 2 cups of water to a saucepan. Bring to a boil and then allow to simmer for 10-15 minutes or until all of the water has been absorbed.
Finely dice 2 cups mushrooms, 1 red onion, and 3 cups of spinach.Heat up 2 tbsp vegan butter in a saucepan on medium heat. Add in the red onion and allow to brown.
Add in the mushrooms, spinach, and 2 tbsp minced garlic. Cook on medium heat. Add in the quinoa and rice and mix with the vegetables. Add in 1 tbsp garlic powder, salt, and pepper. Mix together.
Once the acorn squash is done cooking, remove from oven and allow to cool slightly. Then spoon out potions of the quinoa vegetable stuffing and add to the center of the acorn squash.
Top with balsamic glaze and serve.