Need a seasonal side for your healthy Thanksgiving? Look no further than this savory vegan veggie and quinoa stuffed acorn squash!
One of the greatest parts of fall cuisine is all the in-season produce, namely SQUASH. Acorn, butternut, spaghetti, pumpkin and kabocha… I love it all. You can puree it into soups, add it to desserts or use it as a vehicle for your whole grains and veggies – like I did in this dish!
I love making stuffed squash with different combinations of proteins, veggies and whole grains. Quinoa is higher in protein than other grains so this one didn’t need meat. Serve this alongside your turkey dinner for a nutritious and balanced meal!
The great thing about this recipe is that, it doesn’t require a lot of ingredients and flavor agents. Instead, I used Pacific’s Organic Mushroom Broth to add deep, umami flavor. It’s a great kitchen staple for vegans, vegetarians and meat eaters alike! I think many people underestimate the power of broth. You can use it for more than just soups and stews. Use it to cook up your grains, roasted veggies and even meat dishes for some savory earthiness. Mushroom broth adds a lot of flavor but not a lot of calories!
Tune into Good Food Friday this week on ABC Charleston for more easy and nutritious Thanksgiving dishes!
If you make this, be sure to share with me on Instagram!
Don’t forget to follow me on Instagram, Twitter and Facebook for daily recipes, meal ideas, articles and television segments.
Sponsored by Pacific Foods.
