Quinoa topped with pecans tops a roasted acorn squash. If you can boil water and cut a squash in half - you can make this easy vegetarian stuffed squash recipe. Add this quinoa-stuffed acorn squash with fresh parsley, raisins and pecans to your vegetarian Thanksgiving dinner menu to serve your vegetarian or vegan guests - they'll love it!
Need this recipe to be gluten-free as well? Check the ingredients on your vegetable broth (some store-bought vegetable broths are gluten-free and some aren't), and check the candied pecans ingredients list too. Not sure? Just use regular pecans and water instead of vegetable broth, or make your own homemade vegetable broth to use in this recipe.
Scroll down for more vegetarian and vegan stuffed squash centerpiece recipes to try.
- Pre-heat oven to 400 degrees.
- First, slice the acorn squash in half and remove the seeds. Next, spread a bit of vegan margarine on the inside of the squash, then place on a baking sheet, cut-side down. Bake your acorn squash for about 20-25 minutes, or until soft.
- While the acorn squash is baking, prepare the quinoa. Simmer the quinoa, covered, in vegetable broth or water for 12-14 minutes, or until quinoa is cooked and liquid is absorbed. Add in the minced onion during the final 5 minutes of cooking time. If you have some leftover cooked quinoa, you might also want to use that up too.
- Once the quinoa is cooked, remove the pan from heat and mix in the raisins, pecans, balsamic vinegar, olive oil and the optional nutritional yeast. Season generously with sea salt and fresh ground pepper, to taste.
- Divide the quinoa stuffing amongst the four acorn squash halves, gently spooning in. Garnish the top of each squash with a bit of fresh minced parsley just for a nice presentation.
Enjoy your meal!