Vegan and Thanksgiving Recipes can it really work!
Well of course! Young Living’s Vegan Stuffed Acorn Squash recipe proves that a delicious dish can be made using nothing but plant-based ingredients and still deliver all the fall flavor you love.
With sweet, 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 of your pants.
Vegan Stuffed Acorn Squash Recipe
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
2 acorn squash
1¾ tablespoons olive oil, divided
¼ cup celery, chopped
½ cup carrots, chopped
½ an onion
¾ cup Brussels sprouts, shredded
1 cup mushrooms, chopped
1 clove garlic, minced
3 cups cooked quinoa
1 cup vegetable broth
2 drops Thyme Vitality essential oil
Salt and pepper to taste
Roasting the Squash
Preheat oven to 450° F.
Cut off ends of squash and cut in half lengthwise.
Scoop out pulp and seeds.
Brush squash halves with ½ tablespoon olive oil.
Sprinkle with sea salt and black pepper.
Cover baking sheet with parchment paper.
Place squash sides face down on baking sheet.
Bake for 25–35 minutes.
While Squash is Roasting
Heat 1 tablespoon olive oil in a large skillet.
Saute celery, carrots, and onion for 5–7 minutes.
Add mushrooms and cook for 5 minutes.
Add Brussels sprouts and cook for 5 minutes.
Cook quinoa in vegetable stock until done
Combine quinoa, sautéed veggies, and wolfberries.
Combine 1 teaspoon olive oil with Vitality essential oils.
Pour over quinoa/veggie mixture and toss.
Salt and pepper to taste.
Fill each squash halve with mixture.
Bake for 10 minutes.
Let cool slightly; then dig into this festive fall dish!
*Recipe adapted from Young Living