Vegan Stuffed Acorn Squash Recipe
1¾ tablespoons olive oil, divided
¾ cup Brussels sprouts, shredded
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.
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.
Pour over quinoa/veggie mixture and toss.
Salt and pepper to taste.
Fill each squash halve with mixture.
Let cool slightly; then dig into this festive fall dish!
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