Vegan Cranberry Quinoa Acorn Squash
Ingredients for vegan cranberry quinoa acorn squash:
1 medium acorn squash
2 TBSP. apple cider vinegar
2 TBSP. avocado oil
1 TBSP. pure maple syrup
1/2 small onion (chopped)
1 cup of quinoa
1 TSP. curry powder
1/2 TSP. cinnamon
1/4 cup dried cranberries
1/4 cup finely chopped pistachios
1/2 cup fresh parsley leaves (chopped)
+ pink salt, black pepper and cayenne (to taste!)
- Preheat the oven to 400 degrees F.
- Cut each squash in half lengthwise, scoop out and toss the seeds- then set the halves aside
- Cook your quinoa according to the package directions: I have used both red quinoa and regular white quinoa (it makes no difference- so either one works!)
- Mix ACV vinegar, dash of avocado oil and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with pink salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with pink salt and a few grinds of pepper.
- Roast until the squash is fork-tender (mine took about 50 to 60 minutes)
- Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture.
- While the squash is baking: heat a small amount of avocado oil in a medium saucepan over medium heat. Add in the onions and cook, stirring occasionally, until soft and golden brown.
- Add the quinoa, curry powder, cinnamon, and a little pink salt and stir until the spices are toasted.
- Lower the heat, cover the pan and simmer, stirring occasionally, until most of the liquid is absorbed.
- Remove quinoa mixture from the heat and let sit, covered, for about 5 minutes.
- Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios.
- Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature!
*This recipe is adapted and inspired by a similar recipe found on The Food Network!