Vegan Stuffed Acorn Squash
The Oily Home Companion
INGREDIENTS
2 acorn squash
1¾ tablespoons olive oil, divided
¼ cup celery, chopped
½ cup carrots, chopped
¾ cup Brussels sprouts, shredded
1 cup mushrooms, chopped
1 clove garlic, minced
3 cups cooked quinoa
1 cup vegetable broth
2 drops Thyme Vitality essential oil
Salt and pepper to taste
INSTRUCTIONS
Roasting the Squash
Preheat oven to 450° F.
Cut off ends of squash and cut in half lengthwise.
Scoop out pulp and seeds.
Brush squash halves with ½ tablespoon olive oil.
Sprinkle with sea salt and black pepper.
Cover baking sheet with parchment paper.
Place squash sides face down on baking sheet
Bake for 25–35 minutes.
While Squash is Roasting
Heat 1 tablespoon olive oil in a large skillet.
Saute celery, carrots, and onion for 5–7 minutes.
Add mushrooms and cook for 5 minutes.
Add Brussels sprouts and cook for 5 minutes.
Cook quinoa in vegetable stock until done
Combine quinoa, sautéed veggies, and wolfberries.
Combine 1 teaspoon olive oil with Vitality essential oils.
Pour over quinoa/veggie mixture and toss.
Salt and pepper to taste.
Fill each squash halve with mixture.
Bake for 10 minutes.
Let cool slightly; then dig in!
