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.