Hearty, easy to make, comfort food that just happens to be vegan.
• Acorn squash
Extra virgin olive oil
• Vegetable stock
• Chopped nuts
• Dried fruit
• Salt and pepper
Cut an acorn squash in half and use a spoon to scoop out the seeds. Save the seeds for roasting if you like. They are delicious!
Brush the inside of both halves with some olive oil and sprinkle with some salt and pepper.
Place the squash in a baking dish, add 1/2-inch of water and roast at 375 degrees until it's tender.
Add quinoa, vegetable broth or water, and about a teaspoon of olive oil to a saucepan.
Roughly chop whatever nuts and dried you're using then stir it into the cooked quinoa.
Place the roasted acorn squash cut side up on a plate, fill the centers with the quinoa mixture, and serve.
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