![]() Divide the goat cheese over the tops of the squash and sprinkle over additional pecans. To serve, stuff each acorn squash half with half of the rice mixture. Place the acorn squash halves on individual serving plates.Īdd the spinach, cooked mushrooms, pecans, and cranberries to the rice in the bottom of the pot and stir until combined. When cooking is complete, carefully remove the rack layer with the mushrooms, then the rack layer with the acorn squash. How to make the filling for Stuffed Acorn Squash Cook the quinoa in low-sodium vegetable broth for extra savory flavor (not pictured). 8 minutes as the unit steams, then the timer will start counting down). Press START/STOP to begin cooking (PrE will display for approx. Select STEAM & CRISP, set temperature to 390☏, and set time to 15 minutes. Line the top of the rack with aluminum foil, then place the mushrooms on top of the foil and season with the olive oil, salt, and pepper.Ĭlose the lid and move slider to STEAMCRISP. ![]() Slide the Deluxe Layer through the lower layer’s handles. Place the bottom layer of the Deluxe Reversible Rack in the pot in the lower position, then place the squash halves face down on the rack. Other Meal Inspirationįor a plant-based take on a classic dish, try this vegan meatloaf recipe.Place all Level 1 ingredients in the pot and stir until combined.ĭrizzle the acorn squash halves with olive oil and season with salt and pepper. Cook quinoa in broth according to package directions. Spray two rimmed baking sheets with cooking spray or oil and place squash rings on sheets. Cut acorn squash in half, scoop out seeds, run or spray with olive oil, season with salt & pepper, and roast at 400 for 25 to 30 minutes (until squash is fork. salt, onion, fresh thyme leaves, baby spinach leaves, extra virgin olive oil and 15 more. What makes this recipe even better? It’s simple to prepare! Give it a try and delight your guests at your next gathering or dinner party - you can thank us later. 3 small acorn or sweet dumpling squash cut into ½-inch slices (remove seeds & guts) 1 tbsp butter melted 1 tbsp maple syrup US Customary - Metric Instructions Preheat oven to 375☏. Vegan Quinoa, Spinach, and Mushroom Stuffed Acorn Squash Yummly. With ingredients like quinoa, bacon, mushrooms, spinach, Parmesan and a bit of maple syrup, this recipe is a perfect blend of savory and sweet flavors. An elegant and easy gluten-free stuffed acorn squash recipe that is full of cranberries, pecans, apples and ground turkey. With its round shape and slightly buttery and sweet taste, acorn squash makes a perfect base for both sweet and savory fillings. Add mushrooms and tamari and continue cooking. Saut the shallots, celery, garlic, and thyme until translucent. Brush with oil and sprinkle with salt, then roast for 40 minutes. Score the flesh of the squash, then place cut-side-up in a dish with water. We often hear of stuffed pepper and stuffed mushroom recipes, but stuffed squash recipes aren’t as common. Cut each acorn squash in half and scoop out the seeds. ![]() Guests will be asking you for the recipe in no time! Hosting a dinner party, but not sure what to make? Try this Shiitake Stuffed Acorn Squash recipe made with Success® Tri-Color Quinoa and impress your guests! Not only is this dish incredibly delicious, it’s also lovely to look at. Cut the acorn squash in half length wise (a big knife works best - be careful), and scoop out seeds.
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