- 2 acorn squashes
- 1 c. uncooked quinoa
- 2 c. water
- 1 tsp salt, or to taste
- 1 c. dried cranberries
- 1 c. toasted Equal Exchange Organic Natural Almonds
- 1 Tbsp. vegetable oil
- 1 Tbsp. vegan margarine (or butter, if not vegan)
- 1 Tbsp. brown sugar
This delicious, healthy vegan dish with high-protein quinoa is a perfect main dish for autumn! Support local agriculture by purchasing the squash from a farmer's market.
Preheat oven to 350 degrees.
Cut each acorn squash in half and scoop out the seeds. If desired, you can save the seeds and toast them like you would pumpkin seeds.
Spread the vegetable oil on a baking sheet, and place all the acorn squash halves face-down on the baking sheet.
Bake the squash at 350 degrees for 45-50 minutes or until tender.
While the squash is cooking, cook the quinoa. Place the quinoa, water and salt in a medium-sized pot and bring to a boil. Once the mixture is boiling, reduce heat to low and simmer 10-15 minutes until the water is absorbed and the quinoa is tender.
Stir the toasted almonds and dried cranberries into the quinoa so that both are evenly distributed throughout. Cover to keep warm, and set aside.
Melt the vegan margarine by heating in a saucepan over low heat, or by placing in a microwave-safe dish and heating in the microwave for 30-45 seconds or until liquified.
Stir the brown sugar into the melted margarine and set aside.
When the squash is done, take the tray out of the oven and let cool for 10 minutes, or until the outside of the squash is cool enough for you to touch without burning your hand. The inside of the squash should still be quite warm.
Flip the acorn squash halves over, and spoon an even amount of the brown sugar-margarine mixture into each one. Spread the mixture around with the back of the spoon to coat the inside of the squash.
Spoon a generous amount of the quinoa mixture into the hollow centers of the squash halves. Serve warm, and enjoy!
Submitted by: Lea Wojciechowski