Vegan Stuffed Acorn Squash

Instructions

1. Step 1

   Heat the oven to 200°C. Halve the acorn squash lengthwise, scoop out the seeds, and arrange the halves on a rimmed baking sheet.

   Ingredients used: 2.0 piece Acorn Squash

   Cookware: Chef Knife, cutting board, rimmed baking sheet, spoon

2. Step 2

   Brush the cut surfaces and cavities with 1 tbsp (15 ml) olive oil, then season with ½ tsp (3 gr) salt and the black pepper. Turn the squash cut-side down.

   Ingredients used: 2.0 gr Black Pepper, 15.0 ml Olive Oil, 3.0 gr Salt

   Cookware: pastry brush, rimmed baking sheet

3. Step 3

   Roast until the flesh is tender when pierced near the thickest part.

   Timer: 35 min (fixed)

   Cookware: rimmed baking sheet

4. Step 4

   Meanwhile, combine the quinoa and vegetable broth in a medium saucepan. Bring to a boil over high heat, cover, reduce to low heat, and cook until the broth is absorbed; remove from the heat and let stand covered for 5 minutes.

   Timer: 20 min (fixed)

   Ingredients used: 130.0 gr Quinoa, 300.0 ml Vegetable Broth

   Cookware: medium saucepan

5. Step 5

   Toast the pecans in a dry large skillet over medium heat, stirring frequently, until fragrant. Transfer them to a large mixing bowl.

   Timer: 4 min (fixed)

   Ingredients used: 60.0 gr Pecan

   Cookware: Large Mixing Bowl, large skillet, wooden spoon

6. Step 6

   Add the remaining 1 tbsp (15 ml) olive oil to the skillet over medium heat. Add the onion, celery, mushrooms, and remaining ½ tsp (3 gr) salt; cook until the vegetables soften and the mushroom moisture has mostly evaporated.

   Timer: 8 min (fixed)

   Ingredients used: 2.0 piece Celery, 200.0 gr Cremini Mushroom, 15.0 ml Olive Oil, 3.0 gr Salt, 1.0 piece Yellow Onion

   Cookware: large skillet, wooden spoon

7. Step 7

   Add the garlic, kale, thyme, and sage. Cook over medium heat until the kale wilts and the garlic is fragrant.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 gr Dried Thyme, 8.0 gr Garlic, 80.0 gr Kale, 1.0 gr Sage

   Cookware: large skillet, wooden spoon

8. Step 8

   Transfer the vegetable mixture to the bowl with the toasted pecans. Fold in the cooked quinoa, chickpeas, cranberries, parsley, and lemon juice.

   Ingredients used: 240.0 gr Chickpea, 60.0 gr Dried Cranberry, 15.0 ml Lemon Juice, 15.0 gr Parsley

   Cookware: Large Mixing Bowl, wooden spoon

9. Step 9

   Turn the roasted squash halves cut-side up and divide the stuffing among the cavities. Bake at 200°C until the filling is hot and lightly browned.

   Timer: 15 min (fixed)

   Cookware: rimmed baking sheet, spoon