It’s time for part two of THE ULTIMATE VEGAN THANKSGIVING FEAST! This time, we’re doing main dishes. Just because there’s no Turkey, that doesn’t mean you can’t enjoy a delicious entree!
The acorn squash is brushed with maple syrup, sprinkled with cinnamon, and roasted to perfection. It’s topped off with a savoury spiced quinoa & chickpea stuffing and garnished with chives and vibrant pomegranate. Best of all, it takes less than an hour to prepare.
Spiced Stuffed Acorn Squash
2 small acorn squash
1/2 teaspoon cinnamon
2 teaspoons maple syrup
1/2 cup cooked quinoa
1/2 yellow onion, sliced thin
1/2 cup chickpeas
1 teaspoon cumin
1/4 teaspoon turmeric
juice of 1/4 lemon
salt & pepper
avocado oil (optional)
Preheat oven to 425 degrees fahrenheit.
Cut the acorn squash in half lengthwise and scoop out the seeds plus a little bit of flesh to create a well for the stuffing. Brush the inside of the squash with maple syrup and cinnamon. Place in a baking dish filled with about 3 inches of water and roast for about 30 minutes or until fork-tender. (You can even complete this step the night before!)
Meanwhile, make the stuffing. Cook the onions in avocado oil or water until caramelized, add the garlic and cook for another two minutes. In a medium-sized bowl, combine the quinoa, chickpeas, spices, lemon juice, onions, and garlic.
Place the stuffing inside the acorn squash and pop in the oven for another 5-10 minutes to warm through. Garnish with chives and pomegranate.
For your viewing pleasure, here’s a video demonstration of the recipe in under 90 seconds: