Vegan Stuffed Acorn Squash

You could alter this recipe in many ways. I think a nice change would be to use bulgur wheat, but oddly enough, quinoa is easier to find. By using quinoa this is a gluten free recipe, but I know that not everyone likes quinoa.

This recipe is a little expensive per serving, but my idea was that this would be a nice recipe for special occasions, such as Thanksgiving. People will normally splurge on ham or turkey, so this is a similar splurge for special days. But, if you are wanting this to be cheaper, here are some ideas:

  • Only buy one acorn squash and cut it in cubes to serve with the quinoa instead of stuffing it. This will cut off $2.00 instantly.
  • Use a cheaper grain or rice instead of quinoa.
  • Use cheaper vegetables instead of Brussels sprouts. Where I live, kale is a cheaper option that is still healthy. You could use carrots, frozen peas, or cabbage since these are some of the cheapest veggies available.
  • Omit the tahini and/or maple syrup. There’s not much to replace the tahini with, but you could use a little bit of granulated sugar instead of the syrup. If you don’t use tahini, the recipe will be fine without it, just a little less creamy.

 

*Costs listed are my personal costs, they will differ upon availability, location, brands, and sales.

Vegan Stuffed Acorn Squash

Servings: 4

Ingredients

  • 2 Acorn squash, cut in half $4.00
  • ½ cup quinoa, dry $1.00
  • 3 tsp olive oil $0.30
  • 1 onion, diced $0.50
  • 10 Brussels sprouts, thinly sliced $2.00
  • 3 cloves garlic, minced $0.15
  • ¼ tsp dried thyme leaves, fresh $0.15
  • 1 tbsp maple syrup $0.33
  • 1 tbsp tahini $0.20
  • Salt and pepper, to taste $0.10
  • Optional dried cranberries $0.50

Total Cost: $9.23

Cost per serving: $2.31

Instructions

  1. Preheat oven to 400F.
  2. Wash the outside of the acorn squash. Cut in half. Cut a little bit off the bottoms of the squash so that the halves will have a flat bottom and they won’t move around. Scrape the seeds out of the middle and coat each half with a teaspoon of olive oil. Sprinkle with salt and pepper. Bake in oven for 40 minutes.
  3. While the squash is cooking, cook your quinoa or other grain according to package directions, then set aside.
  4. In a skillet over medium heat, saute your onions, Brussels sprouts, thyme, salt and pepper with olive oil for 8 minutes.
  5. Add your garlic and saute for an additional 3-5 minutes.
  6. Add the maple syrup and tahini to the pan, mix to combine. Add in your quinoa or grain, mix well.
  7. Remove the squash from the oven and stuff with the quinoa mixture. Top with desired toppings, such as dried cranberries or extra tahini and maple syrup.

If you end up making this recipe, don’t forget to tag me on Instagram @emilymeansy



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