Wednesday, October 14, 2009

VeganMoFo: Stuffed Acorn Squash with Quinoa and Cranberries





This is quite fall festive is it not? I originally intended to make these last night but our power went out due to the rain so we ran out and grabbed burritos instead. I have time before work so I decided to make these this morning and just reheat for dinner. To make the stuffing, I used leftover cooked quinoa and sauteed celery, onions, garlic, fresh chopped rosemary, thyme and dried cranberries. They were baked in the oven for about an hour at 350F. I haven't tried them yet but do they smell delicious!



Edited to add:
Dinner was great! Husband liked the stuffed squash to my surprise. I served them with salad and garlic toasts.

8 comments:

nora said...

very pretty! quinoa, cranberries, and squash! 3 of my fav things :)

Kiersten said...

they look and sound fabulous! acorn squash and cranberries are a great combo.

Ms. T (of haiku tofu) said...

Beautiful! I have got to make some squash soon!

Oraphan said...

Oh! That looks amazing! I'm so impressed that you used your leftover quinoa with a few simple ingredients and turn them into a lovely and delicious dinner! :)

chow vegan said...

Wow, that looks so beautiful and tasty! Very fall festive! and fancy looking too! :-)

Mary said...

Acorn squash is such a wonderful natural bowl. Cranberries and quinoa sound like a delicious combination!

Brittany Boersma said...

this looks amazing I have to try it!

Sunny Rae said...

i have been looking for a new acorn squash recipe, and this looks perfect. quinoa is one of my favorites, and cranberries too!