Ingredients
Method
Prepare the Squash
- Preheat the oven to 400°F (200°C).
- Cut the acorn squashes in half and scoop out the seeds.
- Place the squash halves cut-side up on a baking sheet and brush with olive oil.
- Roast in the oven for 25-30 minutes until tender.
Cook the Quinoa
- In a saucepan, combine the rinsed quinoa and vegetable broth.
- Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes until all liquid is absorbed.
Prepare the Filling
- In a skillet, heat olive oil over medium heat.
- Add the diced onion and garlic, sauté for 3-4 minutes until softened.
- Add the chopped mushrooms and sage, cooking for an additional 5 minutes.
- Combine the cooked quinoa with the sautéed mixture and mix well.
Assemble the Dish
- Once the squash is roasted, remove from the oven and fill each half with the quinoa filling.
- Sprinkle the tops with grated parmesan cheese and chopped walnuts.
Final Bake
- Return the stuffed squashes to the oven and bake for an additional 10-15 minutes until the cheese is melted and golden.
Nutrition
Notes
Serve warm, and feel free to add more herbs or spices to the filling to suit your taste.