Quinoa & Mushroom Stuffed Acorn Squash
Vegan, Vegetarian, Gluten-Free
- 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
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!