This gluten-free dish is hearty and tasty. It is made with roasted acorn squash that is filled with a savory quinoa mixture, sweet dried cranberries, and crunchy walnuts. It is then topped with dairy-free parmesan cheese.
Ingredients: 2 acorn squashes, halved and seeds removed. 1 cup cooked quinoa. 1/2 cup dried cranberries. 1/4 cup chopped walnuts. 1/4 cup grated dairy-free parmesan cheese. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried thyme. Salt and pepper to taste.
Instructions: Turn on the oven and heat it up to 400F 200C. Sprinkle salt and pepper on the inside of each half of the acorn squash and brush it with olive oil. Lay them out on a baking sheet that has been lined with parchment paper, cut side down. For 25 to 30 minutes, or until soft, roast the squash in an oven that has already been heated. Put 1 tablespoon of olive oil in a pan and heat it over medium-low heat. Add the minced garlic and cook until it smells good. To the pan, add the cooked quinoa, the dried cranberries, the chopped walnuts, the dried thyme, and the dairy-free parmesan cheese. Mix it all together, and cook for another two to three minutes. Add salt and pepper to taste after taking the pan off the heat. Once the squash halves are done cooking, turn them over and stuff each one with the quinoa mixture. On top of each stuffed squash half, add more dairy-free Parmesan cheese and chopped walnuts. Put the stuffed squash back in the oven and bake for another 10 to 15 minutes, or until the topping is crispy and golden brown. Enjoy while hot!
Prep Time: 20 minutes
Cook Time: 45 minutes
Wolfy Vart
