Quinoa & Apple Stuffed Acorn Squash - Vegan {VIDEO}



Good morning! I hope you are having a great Fall season so far! I'm so happy to be back to filming and sharing health vegan recipes. I haven't put out a video in over a month because Matt and I went to Washington state so it was nice to take a long vacation and get away. But I love content creating so much so I'm extremely excited to be back in the zone.

Autumn recipes are my favorite and today I'm sharing a super easy one for a quinoa stuffed acorn squash. I made it over the weekend and it was so good. It definitely got me in the seasonal spirit due to the addition of the acorn squash, apples, cinnamon, and craisins. All the yummy flavors of the season. I love the craisins in this recipe the most as it gives it a nice little sweet flavor and slight chew.

It's a filling recipe so you can eat it as a side dish or as a main meal. I paired it with a Pecan Ale and boy was that delicious. I don't usually drink beer but I had to try it when I saw it at the store. Very tasty and festive for the season. Cheers!


I made a video for this recipe too so check it out. I bought a high quality microphone so I can start doing voice overs from now on. I think it's better than adding the text. A little more personal and intimate so I hope you enjoy that little change on my YouTube channel. I love making videos so subscribe to my channel if you liked it and give it a thumbs up.

Happy fall everyone!


Quinoa & Apple Stuffed Acorn Squash - Delicious Vegan Fall Recipe

(Serves 4)

2 acorn squash

1 cup dry Quinoa

2 cups vegetable broth

1 sweet onion, chopped

1/2 cup craisins

1 apple, chopped (I used Granny Smith)

1 tsp tumeric

1 tsp minced garlic

1 tsp salt

1 tsp black pepper

a few chopped walnuts

Toppings:

pumpkin seeds

Preheat oven to 400 F

1. Cut the 2 acorn squash in half and remove seeds.

2. Line a baking sheet with foil and roast the squash on 400 F for 45 minutes, flipping halfway through. When it's finished let it cool for a bit.

3. In a saucepan, add in 1 cup quinoa and 2 cups veggie broth. Bring to a vigorous boil then reduce heat to simmer and cook for 15 minutes. It should come out nice and fluffy.

4. Next, sautee the chopped onion in olive oil on medium heat until soft and translucent then add in the minced garlic and stir for an additional 30 seconds.

5. In a large mixing bowl, combine the quinoa, onions, craisins, apple, tumeric, salt, and pepper. Add in some walnuts if you want. Stir well to combine.

6. Assemble the acorn squash by adding the quinoa mixture until it's a heaping mound. Top with pumpkin seeds. Note: You can also pop it back in the oven on 400 F for 3-4 minutes if you want it a little warmer.

Enjoy!

Be sure to check out my video tutorial below! I got a new microphone so I'm doing a voice over in addition to my music. Let me know if you liked it this way. :) ~ Music: April Sky - Sebastian Forslund



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Hey! I'm Ginny! I'm a published photographer and blogger from Charlotte, North Carolina.  I share healthy & nutritious vegan recipes & inspiring nature and travel photography!

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