Go Back
–+ servings
Quinoa & Mushroom Stuffed Acorn Squash! Gluten-free, vegan, and vegetarian. Super easy to make!
Print

Quinoa & Mushroom Stuffed Acorn Squash

Vegan, Vegetarian, Gluten-Free
Course Lunch, Dinner, Appetizer, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 293kcal
Author Christine McMichael

Ingredients

  • 4 acorn squash
  • 1/2 cup quinoa
  • 8 oz mushrooms
  • 1/4 red onion, chopped
  • 4 mini red pepper
  • 1/2 tsp garlic
  • 1/2 tsp thyme

Instructions

  • Preheat oven to 425 degrees.
  • Cut the tops and bottoms off of the acorn squash. Remove the seeds in the middle.
  • Spray a baking sheet with oil and place the acorn squash on the baking sheet. Bake 25 minutes (or until the squash is soft).
  • While the squash is baking, cook the quinoa according to directions.
  • Once the quinoa is fully cooked, add the mushrooms, chopped onion, chopped red peppers, thyme, and garlic. Cook for about 7-10 minutes.
  • Remove the squash from the oven and stuff with the quinoa mixture. Serve and enjoy!

Nutrition

Calories: 293kcal