Recipe Ingredients
Acorn Squash
- 3 acorn squashs
- 3 Tbsp. olive oil
- sea salt
Stuffing
- 1 (12 oz.) pkg. MorningStar Farms Meal Starters Crumbles
- 3 Tbsp. olive oil
- 1 large shallot, diced
- 3 garlic cloves, minced
- 2 celery stalks, diced
- 1 cup quinoa cooked according to package directions
- 1 tsp. sea salt
- 1 tsp. black pepper
- 1/2 cup pumpkin seeds
- 1/3 cup dried cranberries
- 1 Tbsp. dried sage
- 1 tsp. dried thyme
Recipe Directions
- Preheat the oven to 400°F and line a baking pan with parchment paper.
- Slice a piece off the top and bottom of each squash and slice them in half width-wise. Place the squash halves into the baking pan and brush the “bowl” side of each with olive oil and season generously with salt.
- Once they're prepped, turn them upside down and roast them for 25 minutes or until they are fork tender.
- While the squash is roasting, prepare the quinoa according to the package directions. When quinoa is done fluff with a fork and set aside.
- n a large pan over medium heat, add the olive oil, and sauté the shallot, garlic, and celery until it's fragrant. Add in dried thyme and sage.
- Toss in the frozen Morningstar Farms Veggie Crumbles and cook 4-5 minutes.
- Once the veggies are done, mix together with quinoa, pumpkin seeds, dried cranberries and season with salt and pepper.
- Mix thoroughly and add to acorn squash “bowls.
