Vegan Stuffed Acorn Squash Recipe
Prep Time: 25 minutes
Cook Time: 35 minutes
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
¼ cup Organic Dried Wolfberries (purchase here)
1 drop Rosemary Vitality™ essential oil (purchase here)
2 drops Thyme Vitality essential oil (purchase here)
2 drops Black Pepper Vitality essential oil (purchase here)
Salt and pepper to taste
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.
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 into this festive fall dish!
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