Watch how to make vegan curried quinoa-stuffed acorn squash

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Acorn squash is a bit sweeter and nuttier than other winter squashes. They are fairly small in size, but hearty enough for two servings. My favorite way to cook all winter squash is roasting it in the oven with salt, pepper and olive oil. It's simple, yet flavorful; plus having the oven on always warms the house.
This recipe takes roasted squash to the next level by stuffing it. The halves serve as edible bowls for a curried coconut quinoa. The spiced quinoa pairs nicely with the sweet, nutty squash. Be sure to scoop out some squash with some quinoa for the perfect bite. Serve each half as an entree or cut the halves into quarters to serve as an appetizer or side dish.
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Vegan curried quinoa-stuffed acorn squash
Cooktop Cove
Prep time: 10 minutes
Total time: 50 minutes
Serves: 4
Ingredients
2 medium acorn squash, halved and seeds removed (1 1/2 pounds each)
2 tablespoons olive oil, divided
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 large shallot, diced
1/2 red bell pepper, diced
1 tablespoon curry powder
1/2 cup quinoa
1 cup canned coconut milk, well mixed
2 tablespoons raisins
1/4 cup toasted cashews
1/4 cup chopped cilantro
Directions
1. Arrange a rack in the middle of the oven and heat to 400F.
2. Brush or drizzle 1 tablespoon olive oil over the acorn squash. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place the squash halves cut-side up on a rimmed baking sheet and roast in the oven until golden brown and tender, about 30-35 minutes.
3. In a medium saucepan, heat 1 tablespoon of oil over medium heat until shimmering. Add the shallot and cook stirring occasional until starting to soften, about 3-4 minutes.
4. Add the quinoa and cook, stirring occasionally, until toasty-smelling about 2 minutes. Add the curry powder, bell pepper and coconut milk. Bring to a boil. Reduce to heat the lowest setting, cover with a tight-fitting lid and cook undisturbed for 15 minutes. When the quinoa is ready, remove from the heat and let stand covered for 5 minutes.
5. Fluff quinoa with a fork. If any liquid remains, drain the mixture. Fold in the raisins, cashews, and cilantro. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
6. Divide the filling among squash halves.
7. Return the squash to the oven for about 5 minutes until filling is hot.
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