Vegan Stuffed Acorn Squash

Instructions

1. Step 1

   Preheat the oven to 200°C.

   Timer: 10 min (fixed)

   Cookware: oven — 200°C

2. Step 2

   Arrange the acorn squash halves cut-side down in one 33 x 23 cm baking sheet and brush the flesh with olive oil.

   Parallel with step: 1

   Ingredients used: 2.0 piece Acorn Squash, 15.0 ml Olive Oil

   Cookware: baking sheet — single layer, Chef Knife

3. Step 3

   Roast the acorn squash cut-side down in the oven for 35 minutes, until the flesh is fork-tender and the edges are lightly browned at 200°C in the oven.

   Timer: 35 min (fixed)

   Cookware: baking sheet — in Oven, Chef Knife, oven — 200°C

4. Step 4

   Combine quinoa, vegetable stock, and sage in a 1.5 L saucepan, bring to a simmer, then cover and simmer for 18 minutes until the liquid is absorbed and the grains are tender.

   Timer: 18 min (scalable)

   Parallel with step: 3

   Ingredients used: 170.0 gr Quinoa, 2.0 gr Sage, 360.0 ml Vegetable Stock

   Cookware: saucepan — low simmer, wooden spoon — stirring

5. Step 5

   Heat olive oil in a 25 cm skillet over medium heat, add onion and celery, and sauté for 8 minutes until softened and lightly golden.

   Timer: 8 min (scalable)

   Ingredients used: 100.0 gr Celery, 15.0 ml Olive Oil, 150.0 gr Onion

   Cookware: skillet — medium heat, wooden spoon — stirring

6. Step 6

   Transfer the tender quinoa from the saucepan to the skillet and stir with the softened vegetables; taste, then stir in salt until the filling is warmly seasoned.

   Ingredients used: 4.0 gr Salt

   Cookware: saucepan — transfer, skillet — off heat, wooden spoon — stirring

7. Step 7

   Turn the roasted acorn squash cut-side up on the baking sheet, spoon the filling into the four halves, and return them to the 200°C oven for 5 minutes until hot throughout.

   Timer: 5 min (scalable)

   Cookware: baking sheet — single layer, Chef Knife, oven — 200°C, wooden spoon — stuffing