Quinoa & Vegetable Stuffed Acorn Squash

Name: Quinoa & Vegetable Stuffed Acorn Squash
Ingredients: 6-8 acorn squash; 2 tbsp coconut oil; 2 cups quinoa, cooked according to package instructions; 1 large onion, finely chopped; 1 cup fennel, finely chopped; 2 cups shitake mushrooms, finely chopped; 4 carrots, peeled and finely chopped; 2 red bell peppers, finely chopped; 2 cups fresh tomato, finely chopped; 2 tbsp ginger, peeled and minced or grated; 5 cloves garlic, minced; 1 red chile pepper, chopped (remove seeds if you want to reduce spiciness); 3 tbsp fresh thyme, stems removed and roughly chopped just before adding to dish; 3 tbsp coconut aminos; 3/4 cup vegetable stock; juice of 1 lemon; 2 tbsp cumin; salt; pepper

breakingmatzo.com

Enjoy this hearty dish and bring a touch of Fall to the table with quinoa and vegetable stuffed pumpkins or acorn squash.

View full recipe on breakingmatzo.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at breakingmatzo.com.

Share this recipe:

Cooking tools:

Dutch oven
Cast iron skillet
Oven
Baking sheet
Parchment paper
Stove
Chef's knife
Cutting board
Spoon
Wooden spoon
Measuring cup
Measuring spoon
Pot
Spatula
Microplane

Ingredients

6-8 acorn squash
2 tbsp coconut oil
2 cups quinoa, cooked according to package instructions
1 large onion, finely chopped
1 cup fennel, finely chopped
2 cups shitake mushrooms, finely chopped
4 carrots, peeled and finely chopped
2 red bell peppers, finely chopped
2 cups fresh tomato, finely chopped
2 tbsp ginger, peeled and minced or grated
5 cloves garlic, minced
1 red chile pepper, chopped (remove seeds if you want to reduce spiciness)
3 tbsp fresh thyme, stems removed and roughly chopped just before adding to dish
3 tbsp coconut aminos
3/4 cup vegetable stock
juice of 1 lemon
2 tbsp cumin
salt
pepper