Stuffed Acorn Squash (Vegan)

3 acorn squash, medium

3/4 C. quinoa, dry

1 1/2 C. vegetable broth

1 apple, large

2 stalks celery

1 onion, small

1/2 C. cranberries, fresh or frozen (opt)

8 oz. cremini mushrooms (or a wild forest blend)

3 cloves garlic

1 tsp. sage (preferably fresh)

1 tsp. thyme (preferably fresh)

1/2 tsp. cinnamon

1 tsp. sea salt

freshly cracked pepper

your favorite legume or crumbled walnuts (optional, but nice if serving as a main dish—I add lentils and walnuts or pine nuts)

1) Preheat oven to 425 degrees. 

2) Cut the acorn squash horizontally in half. Before doing so, make sure the two halves will each "lie flat" when placed on the baking dish like bowls. If not, you will have to remove a small slice, just enough to let it lie flat but not enough to put a hole in the bottom of the "bowl." Scoop out the pulp and seeds, reserving the seeds for later roasting. 

3) Sprinkle the inside with SPG and roast, flat edge down, for 30-45 minutes or until fork tender. Rotate pan once for even cooking, turning the squash "bowl" side up toward the end of the cooking time.

4) Cook the quinoa in vegetable broth for yummy flavor. When done, set aside while you sauté everything else.

5) Sauté the onion, celery, and apple until just beginning to soften, about 5 minutes.

6) Add the rest of the veggies and spices and sauté until tender, maybe 5 minutes more. If the veggies begin to stick, deglaze with a little white wine or veggie broth.

7) Remove from heat and add the cooked quinoa (and legumes, if including). Combine well and taste for seasoning.

8) When the squash is fully roasted, fill with the stuffing mixture using a large spoon. Bake 10-15 minutes until quinoa is slightly crispy and all is heated through.

NOTE: These freeze well (stuffed but not yet cooked for the final few minutes). To reheat, thaw them, then pop them covered into the oven for 10-15 minutes to heat through.