Fall Harvest Stuffed Squash { gf, vegan}

There is something really warm and cozy about baked squash in the chilly, fall months. Besides the obvious pumpkin spice flavored everything, squash is a staple food for me starting in September. It is so versatile and can be a great substitute for other foods such as spaghetti squash instead of a super carby pasta.

Today I wanna share a super simple but nutritious plant based squash recipe that has become a favorite of mine. It’s a quinoa and veggie stuffed squash baked to perfection. First, lemme tell you about these fun little squashes: As for vitamins they are rich in vitamin C, A, thiamin, and other B-family vitamins. It is also packed with minerals such as potassium, magnesium and iron as well as calcium. A 1/2 cup of cooked acorn squash packs in about 20% of your daily recommended allowance of vitamin C!

Finally, the potassium content helps to regulate blood pressure by relaxing blood vessels and arteries which reduces stress on the heart and lowers blood pressure. Now that you’ve been educated on some squashy benefits, let me jump into the recipe!

What you’ll need:

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1 acorn squash, cut in half

2 tbsp olive oil

1 cup baby bella mushrooms, sliced

2 cups spinach

1 cup quinoa, cooked in water or veggie broth for added flavor (I use a chicken bouillon cube and dissolve in the boiling water)

2 cups water

1 can pinto beans (Rinsed and drained)

3 cloves of garlic

Salt and pepper

Onion powder

Paprika if you want a little kick

Optional: Vegan cheese, I like the GO VEGGIE brand in cheddar

What you need to do:

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1. Cut squash in half through the stem and scoop out seeds

2. Lightly cover squash halves in olive oil and sprinkle with salt and pepper

3. Place in a baking dish cut side up, and bake at 350 for about 20-25 minutes

4. While squash is cooking, sautée garlic in olive oil for about 2 minutes and add mushrooms and spinach. Sauté until both ate tender

5. Drain and rinse beans and add to pan or sauté separately with onion powder and garlic for some flava

6. In the mean time bring quinoa and water to a boil and cook until tender (About 15 minutes) I like to use the Trader Joe’s white quinoa. ( 1 cup quinoa to 2 cups water)

7. Once quinoa and veggies are cooked mix together in a bowl and remove cooked squash from oven

8. Scoop an even amount of quinoa filling into squash halves, top with shredded cheddar vegan cheese and broil for 3 minutes

9. Remove from oven, and enjoy your plant based squashy masterpiece

I love this recipe because it’s so simple, plant based, and leaves me feeling full and satisfied but not bloated or stuffed. I hope you give it a try and experiment with some other fall squashes this season!