This Vegan Stuffed Acorn Squash recipe proves that Turkey Day tastes can be made using nothing but plant-based ingredients and still deliver all the fall flavor you love. With sweet, velvety acorn squash, crunchy quinoa, colorful veggies, and essential oils, this simple vegan recipe lets you enjoy the flavors of the season without needing to bust out your stretchy pants.
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
1 acorn squash
1/2 cup carrots
1/4 cup celery
1 cup mushrooms
3/4 cup brussels sprouts
1 clove garlic
1 tbs olive oil
1 drop Rosemary Vitality
2 drops Thyme Vitality
2 drops Black Pepper Vitality
Salt & pepper to taste
Halve and clean an acorn squash. Brush with olive oil and season with salt & paper. Preheat oven to 450*F and bake the squash for 25-35 minutes.
Cook the quinoa per directions on the box. It looks like about 1/2 to 3/4 cup uncooked in the video to make enough for the stuffing.
Caramelize the onion, carrots and celery in a sauce pan with some olive oil. Add the mushrooms and cook until tender. Add the Brussels sprouts until tender then add the garlic. Combine the vegetables with cooked quinoa.
In a TBS of olive oil add 1 drop Rosemary Vitality, 2 drops Thyme Vitality, 2 drops Black Pepper Vitality, mix to combine. Then add the mixture to the bowl, drizzling it evenly over the vegetables. Mix thoroughly. Add salt & pepper to taste.
Once the squash are cooked, remove from oven and stuff with the quinoa and vegetable mixture. Put the squash back into the oven for 10 minutes. Serve and eat.
NOTE: The Vitality line of oils is the same 100% therapeutic-grade essential oils for which Young Living® has become known. The Vitality line was created so that members can now draw clear distinction between topical/aromatic use and dietary use.
– Courtesy of Young Living Blog