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Meatless Monday: Stuffed Acorn Squash with Quinoa, Greens and Red Peppers

Happy Monday! It’s officially 3 days before Thanksgiving and if you are looking for a last-minute idea to add to your planned menu, look no further.  

This stuffed acorn squash with quinoa, greens and red peppers celebrates the fall season, and is perfect for a Thanksgiving dinner.

Acorn squash on its own is quite healthy and offers an excellent nutrition profile.  When combined with fresh beet greens, swiss chard and quinoa, well, that simply takes this dish up several notches on the nutrition scale.

It is a complete vegan meal that is not only healthy and nutritious, but delicious, savory and satisfying.  Your vegan and vegetarian guests will be happy that you included something special on your dinner menu for them. ?

So lets begin our meal.  In a 400° oven bake the acorn squash.  When done, set aside to cool.  While acorn squash is baking, start cooking the quinoa and set aside to cool.

Wash and chop the beet greens and swiss chard and set aside.  Chop the onions, peppers and garlic and set them aside.

In a heated medium-sized pan, add garlic and onions and saute until tender and fragrant.

Add the chopped red peppers and saute for 1 – 2 minutes or until tender.

Next, add the cooked quinoa and saute for 2 – 3 minutes or until heated.

Add the chopped greens and seasonings.  Toss together and saute on med – high heat for 1 – 2 minutes or until the greens are wilted.

Dress with the reserved lemon juice and remove from heat.

Once the acorn squash has been baked, cooled and safe to handle, use a spoon to fill the cavity of the acorn squash with the quinoa and greens filling.  Continue until all the halves are stuffed.

Garnish with chopped green onions (scallions) and serve.  Enjoy!!!

Meatless Monday: Stuffed Acorn Squash with Quinoa, Greens and Red Peppers
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Serves: 4
Ingredients
  • 2 acorn squash washed and halved
  • ½ cup quinoa- cooked
  • 1 cup water
  • 1 medium onion - chopped
  • 2 cloves garlic - chopped
  • 1 cup chopped beet greens
  • 1½ cups chopped Swiss chard
  • 1 lemon - squeezed (juice reserved)
Seasonings:
  • 1 teaspoon organic no salt seasoning
  • 1 teaspoon granulated garlic powder
  • 1 teaspoon paprika
  • Sea salt and freshly ground black pepper - to taste
Instructions
Prep:
  1. Bake acorn squash and set aside
  2. Cook quinoa and set aside
  3. Wash and chop beet greens & swiss chard and set aside
  4. Chop onions, peppers and garlic and set aside
Cook:
  1. In a heated medium-sized pan, add garlic and onions and saute until tender
  2. Add peppers and saute for 1 - 2 min or until tender
  3. Add cooked quinoa and saute for 2 - 3 min or until heated
  4. Add the chopped greens and seasonings
  5. Toss together and saute on med - high heat for 1 - 2 min or until the greens are wilted
  6. Dress with the reserved lemon and remove from heat
Stuffing the acorn squash:
  1. Once the acorn squash has been baked, cooled and safe to handle
  2. Using a spoon, fill the cavity of the acorn squash with the quinoa and greens filling
  3. Continue until all the halves are stuffed
  4. Garnish with chopped green onions (scallions)
  5. Serve and enjoy!!!
Notes
Cook time includes 30 mins for baking the squash
While squash is baking, prepare the quinoa to save time.
Quinoa usually cooks in 15 to 20 mins and will be finished before the squash.

 

 

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