Spinach & Cranberry Stuffed Acorn Squash
Stuffed acorn squash with spinach, cranberries, and walnuts, baked to perfection. A delicious and nutritious side dish.
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Cooking tools:
- Saute pan
- Oven
- Stove
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Spoon
- Measuring spoon
- Measuring cup
Ingredients
- 3 small acorn squash (sliced into 12 rings & de-seeded)
- 4 tablespoons Earth Balance Vegan Butter (or sub regular)
- 1 tablespoon Minced Garlic
- 2 tablespoons thinly sliced leek (diced )
- 8 ounces Portobello mushrooms (diced)
- 1⁄4 cup Cooked Quinoa
- 1 tablespoon Curry Powder
- 1⁄2 teaspoon Sea Salt
- 1⁄4 cup Dried Cranberries
- 5 ounces Earthbound Farm Spinach & Butter lettuce mix (or sub all spinach)
- 1 tablespoon extra virgin olive oil
- 1⁄4 cup Coarsely Chopped Walnuts
- 2 tablespoons extra virgin olive oil (to brush onto the squash rings)
- 2 tablespoons Dark Amber Maple Syrup (to brush onto the squash rings)
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