Scroll down for more vegetarian and vegan stuffed squash centerpiece recipes to try.
- 2 acorn squash
- approximately 1 tbsp vegan margarine
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1/4 cup minced onion
- 2 Tbsp minced fresh parsley
- 1/4 cup raisins
- 1/4 cup candied or regular pecans
- 2 Tbsp balsamic vinegar
- 2 tbsp olive oil
- 2 tsp nutritional yeast (optional)
- sea salt and fresh ground pepper, to taste
Slice acorn squash in half and remove the seeds. Spread a bit of vegan margarine on the inside of the squash, then place on a baking sheet, cut-side down, and bake for 20-25 minutes, or until soft.
Simmer quinoa, covered, in vegetable broth or water for 12-14 minutes, or until quinoa is cooked and liquid is absorbed. Add diced onion during the final 5 minutes of cooking time.
Remove quinoa from heat and mix in the raisins, pecans, balsamic vinegar, olive oil and optional nutritional yeast. Season generously with sea salt and fresh ground pepper, to taste.
Divide the quinoa stuffing amongst the four squash halves, gently spooning in.
Like stuffed squash? Here's a few more recipes to try: