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A vegan's delight: stuffed squash

Posted by Katherine Meagher on October 21, 2013 @ 08:00 p.m. EDT

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For the vegetarians among us “Turkey Day” can be a little exclusive.

However, with fall so ripe with seasonal vegetables there is really no reason that vegetarians can’t get in on the delicious fun, or even on the stuffing!

A stuffed squash can be the perfect vegan alternative for a meatless feast come dinnertime, and this recipe is so simple and delicious that you’re bound to make it all season long. Eating squash, in particular, reaps many health benefits: they’re filled with antioxidants, vitamin C and omega-3. Baking squash is an especially a healthy way to optimize your nutrient intake, and the sweet tart taste of the cranberries and apple juice greatly enhances the mellow sweet taste of acorn squash. Even the meat eaters at the table will be dying for a taste!

Vegan stuffed squash -  ingredients

Vegan stuffed squash -  end product2

Serving: Serves 2

    Ingredients:
  • 1 acorn squash (delicious options can be found at the market every Wednesday outside the JDUC)
  • 1 cup apple juice
  • 1 medium apple
  • ½ cup cooked quinoa
  • ¼ cup dried cranberries
  • ¼ cup chopped toasted almonds
  • 1 tsp. cinnamon
  • 2 tbsp. coconut or other vegetable oil

    Instructions:
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Carefully cut squash in half lengthwise and with either a spoon or your hands scoop out seeds.
  3. Vegan stuffed squash -  squash

  4. Place squash inside facing down in a 9 by 13 inch baking tray and pour in cup of apple juice. Top up with water until liquid level reaches about ¼ inch high. Place on top rack of oven for 30 minutes.
  5. Vegan stuffed squash -  in pan

  6. Peel your apple with a vegetable peeler or knife and cut into bite sized pieces
  7. Vegan stuffed squash -  apple peeled

  8. Combine quinoa, apple, cinnamon, almonds, cranberries and coconut oil in large bowl.
  9. Vegan stuffed squash -  close up

  10. When the squash is ready, take it out of the oven and flip each half so the hollowed-out side is facing up. Scoop the stuffing into the squash and return to oven for another 30 minutes.
  11. Remove stuffed squashes from oven after 30 minutes and enjoy! Serve and enjoy immediately after 5-10 minutes of cooling.

This dish is best when eaten fresh, but could last in the fridge for a couple days – if you can resist eating it all at once that is!

This is a convenient recipe to make any day, but works especially well around fall. As well, squash is extremely versatile. The apple and cranberries make this dish quite sweet, but the stuffing can easily be traded for any other recipe – even the stuffing you’d normally use for a turkey! Go ahead and have some fun experimenting with the idea of stuffed vegetables – you’ll be surprised how delicious and heart healthy a vegan-inspired meal can be!

Vegan stuffed squash -  end product

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