Stuffed Acorn Squash

Vegan or Vegetarian

Tell me if it feels like dieting…you can definitely lose weight by eating gourmet food.

I share this Stuffed Acorn Squash recipe with my clients, who are in love with it. It’s unique, easy to make & and tastes delicious!! This vegan or vegetarian dish is perfect for weight loss, and is not only high in nutrients and protein but equally delicious and beautiful… 🌱 You have to try it! 🙌

INGREDIENTS

Vegan:

• 1 big acorn squash

• 1 tablespoon + 1 teaspoon extra-virgin olive oil

• 1 medium red onion diced

• 1 cup cooked quinoa

• 1/2 cup frozen Edamame

• 1/2 cup frozen corn

• 1/2 teaspoon fine sea salt, divided

• 1/4 cup raw pepitas (hulled pumpkin seeds)

• 1/4 cup raw hulled sunflower seeds

• 1/4 cup chopped fresh flat-leaf parsley, plus 1 tablespoon for garnish

• 1 clove garlic, pressed or minced

• 1 tablespoon lemon juice

Vegetarian:

• 1/4 cup grated Parmesan cheese

• 1 cup cottage cheese

• 1/4 cup dried cranberries (Optional)
  

INSTRUCTIONS

1. Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy clean-up.

2. To prepare the squash, use a sharp chef’s knife to slice the squash into round slices (not in half). Start by cutting the ends first, then slices one by one. Scoop out and discard the seeds and stringy inside.

3. Place the squash rounds on the parchment-lined pan. Drizzle 1 tablespoon of the olive oil over the squash, cooked sprinkle with 1/4 teaspoon of salt. Bake until the squash flesh is easily pierced through by a fork, about 30 to 45 minutes.

4. In a medium skillet, toast the pepitas and sunflower over medium heat, stirring frequently, until the pepitas are turning golden on the edges and making little popping noises, about 4 to 5 minutes. remove from the pan.

5. Add 1 teaspoon of olive oil and cook the onion until translucid. Add frozen edamame and corn and mix well

6. Pour the fluffed quinoa mixture into a medium mixing bowl. Add the toasted pepitas and sunflower, cooked onion with edamame and corn, parsley, garlic, dried cranberries and lemon juice. Stir until the ingredients are evenly distributed. Taste and add additional salt, if necessary.

7. (For the Vegetarian version —> Add the Parmesan cheese, cottage cheese and dried cranberries. Gently stir the mixture to combine)

8. Turn the cooked squash slices over. Divide the mixture evenly between the slices. Return the squash to the oven and bake for 15min minutes, until the cheesy quinoa is turning golden on top.

9. Sprinkle the stuffed squash with chopped parsley, and serve warm. Enjoy!

Nutrition and macros for the whole recipe:

Calories: 1535kcal | C: 140g | P: 75g | F: 67g| Fiber: 47g