Harvest Stuffed Squash
By Emily Buys of Clever Housewife
Thanksgiving is coming up and while we may not get to gather with as many people as we would like, we still need all of the delicious dishes to eat! Whether you have a big or small family, I say the more food options the better. After all, what is Thanksgiving without leftovers?! With such a big family there are always different dietary needs to meet so we try to have at least one vegan option and a gluten-free dish. My Harvest Stuffed Squash is the perfect vegan Thanksgiving recipe, which also happens to be gluten free!
Upon researching vegan Thanksgiving recipes, I questioned how many really said 'Thanksgiving' to me. I wanted to come up with a dish that just screams fall and would be a beautiful addition to any festive tablescape. Dig your winter squash out of the garden and enjoy nature's bounty with a yummy quinoa-stuffed squash. It will feel like Thanksgiving and if you're not a meat eater, you won't even miss the turkey!
You can use any squash for this recipe, but some great go-tos are kabocha, acorn squash, pumpkin pie pumpkins or spaghetti squash. Because acorn squash has a point on the bottom, just cut a little off the point so it will sit flat in your casserole dish. Then cut off 1/4 of the top of the squash, for a cute lid. Scoop out the guts and seeds and brush with olive oil. You can separate the seeds and toast them up with some seasonings, for the top, or for a tasty snack!
While the squash is roasting in the oven, you'll prepare the quinoa and filling. In one saucepan, cook the quinoa while sautéing all of the veggies in a frying pan. Don't forget the seasonings and fresh herbs because those are what will make this dish pop. My mother-in-law has pink pomegranates and they make the perfect topping to make this Harvest Stuffed Squash so vibrant and colorful.
Harvest Stuffed Squash
Ingredients:
4 small winter squashes or 6 mini squashes (whichever will fit into a large casserole dish)
1½ cups quinoa
1 small onion, chopped
2 celery sticks, chopped
2 garlic cloves, minced
3/4 cup mushrooms, chopped
5 thyme sprigs (extra for garnish)
½ tsp oregano
salt and pepper, to taste
1 can cannellini beans
2/3 cup chopped pecans
pomegranate seeds, for topping
Instructions:
Preheat the oven to 400°.
Wash the squash and cut about ¼ from the top to make a lid. If using acorn squash, cut the tip off the bottom so it will sit flat. Scoop out all of the seeds. Brush olive oil on the inside (and outside if you want to eat the skin) of each squash and sprinkle with salt. Place into a large casserole dish and bake with the lids on each squash, for 40 minutes, or until soft when pierced with a fork.
During the last 15 minutes of cooking the squash, prepare the filling.
Toast the chopped pecans for about 10 minutes - careful not to burn.
Rinse quinoa with water then add to a medium pot and cover with 2¼ cup water. Bring to a boil, cover with lid and simmer on low heat until all of the water has been absorbed. Let stand for an additional 10 minutes.
While quinoa is cooking, heat 2 Tbs olive oil in a large frying pan. Sauté chopped onion and celery for about 5 minutes, or until onion is translucent. Add garlic, mushrooms, thyme and oregano and cook for 5 more minutes. Stir in beans and toasted pecans, and season with salt and pepper.
Add cooked quinoa to the vegetable mixture and stir until combined.
Stuff each of the squash with the quinoa mixture and top with pomegranate seeds. Garnish with more thyme springs and enjoy!
