Quinoa and Mushroom Stuffed Acorn Squash is one of my favorite autumn dishes. This Vegan and Gluten Free recipe uses fresh local ingredients I received from my Philly Food Works farm share.
2Acorn Squashsliced in half and cleaned out
1applecored and diced
Half a lemon or orange
Preheat oven to 400°F. Line a sheet pan with foil or parchment and lightly grease with oil or cooking spray.
Clean and cut acorn squash in half and scoop out seeds. Season with salt and pepper and place flesh side down on sheet pan. Bake for 30-40 minutes until flesh is tender and edges begin to brown.
Add quinoa, water, and a pinch of salt to a small pot. Simmer on medium low until light and fluffy, stirring occasionally.
Add a tablespoon of oil to a large pan and sauté shallot and carrots with a sprig of fresh rosemary until tender. Set shallot and carrot aside, leaving the rosemary in the pan. Add more oil to the pan and sauté the diced apple until it starts to brown on the edges. Set apple aside with carrots, add more oil to the pan and sauté shiitake mushrooms with rosemary. Add a bit of water when the pan becomes dry.
Add the cooked quinoa to the pan with the mushrooms along with the carrots, shallots, and apples. Turn off the stove top. Taste for salt and pepper. Add a fresh squeeze of lemon or orange juice.
Remove the acorn squash from the oven and allow to cool for 5 minutes. Use a towel to hold the squash and carefully slice a small round off the bottom of the squash. Flip over and fill with quinoa and mushroom stuffing.
Garnish with fresh rosemary.
Get creative! Add nuts, seeds, raisins, or figs. This recipe is all vegan and gluten free but you could of course make some additions like pancetta, bacon, or sausage.
Quinoa Mushroom Stuffed Acorn Squash by Eat Up! Kitchen at