This Stuffed Winter Squash is full of flavor with the sweetness of the squash, earthiness of the mushrooms, the sautéed celery, garlic and onion add depth and the toasted walnuts add a fantastic texture. Adding a touch of cinnamon brings it all to life! Using quinoa adds protein to the delicious dish. One squash meal!
Prep 20
Cook 80
Serves 6
3 medium acorn squash, halved, seeds removed
8 ounce brown mushrooms, diced
½ yellow onion, diced
3 stalks of celery, diced
2 cloves of garlic, minced
2 cups of quinoa, cooked
⅔ cups walnuts, toasted
¼ cup veggie stock (optional)
2 tablespoons coconut oil, divided
½ teaspoon salt
½ teaspoon cinnamon
Heat oven to 450F
Place the squash cut side down on a sheet tray and roast until just fork tender about 25 minutes.
In a large skillet add the onion and 1 tablespoon coconut oil. Cook over medium high heat until almost translucent and starting to brown, about 5 minutes stirring occasionally.
Add the celery and garlic and cook for 2-3 minutes until begins to soften. Add to a bowl.
In the same skillet add 1 tablespoon coconut oil and the mushrooms and cook until soft, about 5 minutes. Add to the bowl with the onions.
Add the quinoa, walnuts, salt and cinnamon to the veggies and mix. If it is dry add the stock so it will hold together.
Remove the squash from the oven and turn over cut side up and stuff with the quinoa mixture.
Bake until the squash is soft and the filling is heated through, about 25 minutes.
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