Ingredients
Directions
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Slice the squash in half and scoop out the seeds with a spoon. Place the squash on the baking sheet, inner side up.
Sprinkle the squash with salt and pepper, if using.
Bake for 40 minutes.
Meanwhile, mix the tamari, maple syrup, and sherry vinegar together in a small bowl. Once the squash is done baking, remove from the oven (leaving the oven on) and brush the inside of the squash with the marinade. Reserve any remaining marinade for later. Bake for an additional 10 minutes.
Cook the quinoa: add the quinoa and vegetable broth to a medium stovetop pot. Add the salt, if using. Bring the broth to a boil, then turn the heat down to simmer, cover, and cook for 20 minutes. Set the quinoa aside and let sit for 10 minutes, covered, after it’s finished cooking.
Cook the filling: Heat a large stovetop pan on medium-high heat. Add the onions, celery, pepper, and mushrooms, continuously stirring until the onions are translucent, about 2–3 minutes.
Reduce heat to medium, add the garlic, and cook for 30–60 seconds.
Stir in the turmeric, cumin, garam masala, garlic powder, and cinnamon.
Deglaze the pan with ¼ cup vegetable broth. Add the remaining squash marinade, if available (it’s not necessary at this point, but good not to waste and adds just a touch more flavor).
Stir in the lentils, quinoa, and salt and pepper, if using.
Add the pecans and cranberries. Mix well and taste for additional seasoning.
Scoop even amounts of the quinoa lentil mixture into each squash half (four halves total) once they’re finished cooking.
Serve by itself or with your favorite plant-based sauce or dressing (see ideas below!).
Chef's Notes
Substitutions
Use butternut or delicata squash in place of acorn squash.
Instead of quinoa use organic brown rice or millet.
In place of red pepper, use green, yellow, or orange pepper.
Use mushrooms of your choice. Portobello, button, cremini, or other mushrooms you love would all be delicious.
In place of lentils, use chickpeas, black beans, or another legume of choice.
Sugar-free
Use date paste in place of maple syrup.
Ingredients
Directions
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Slice the squash in half and scoop out the seeds with a spoon. Place the squash on the baking sheet, inner side up.
Sprinkle the squash with salt and pepper, if using.
Bake for 40 minutes.
Meanwhile, mix the tamari, maple syrup, and sherry vinegar together in a small bowl. Once the squash is done baking, remove from the oven (leaving the oven on) and brush the inside of the squash with the marinade. Reserve any remaining marinade for later. Bake for an additional 10 minutes.
Cook the quinoa: add the quinoa and vegetable broth to a medium stovetop pot. Add the salt, if using. Bring the broth to a boil, then turn the heat down to simmer, cover, and cook for 20 minutes. Set the quinoa aside and let sit for 10 minutes, covered, after it’s finished cooking.
Cook the filling: Heat a large stovetop pan on medium-high heat. Add the onions, celery, pepper, and mushrooms, continuously stirring until the onions are translucent, about 2–3 minutes.
Reduce heat to medium, add the garlic, and cook for 30–60 seconds.
Stir in the turmeric, cumin, garam masala, garlic powder, and cinnamon.
Deglaze the pan with ¼ cup vegetable broth. Add the remaining squash marinade, if available (it’s not necessary at this point, but good not to waste and adds just a touch more flavor).
Stir in the lentils, quinoa, and salt and pepper, if using.
Add the pecans and cranberries. Mix well and taste for additional seasoning.
Scoop even amounts of the quinoa lentil mixture into each squash half (four halves total) once they’re finished cooking.
Serve by itself or with your favorite plant-based sauce or dressing (see ideas below!).
