This is a feast for the senses!
Stuffed acorn squash, it’s almost too pretty too eat. Almost.
Talk about a feast for the senses. The aromas of the sweet, caramelized squash baking in the oven wafted through the air, comingling with the savory onions, red bell peppers, kale, and pine nuts. And the colors reminded me of the peak of the fall foliage season. Red, green, brown, and gold, all stuffed into the bright orange flesh of the squash. Then, there was the taste. OMG! The tri-colored quinoa burst in my mouth with each delectable bite. And the veggies were cooked perfectly, some crisp, and some soft and chewy. Of course, there was also the soft, creamy, sweet butternut squash, which worked so well with all of the textures and flavors of the stuffing.
I love this recipe for three reasons. 1.) It is really easy to make. 2.) It looks so pretty that people will think you slaved for days putting it together. 3.) It smells and tastes amazing.
All you need to do to put this masterpiece together, and earn a year’s worth of praise from the lucky people who you cook it for, is as follows. Cut the squash in half, scoop out the seeds, put a tablespoon of vegan butter and salt and pepper in the squash, wrap it up in aluminum foil, and bake it for an hour or so. Easy!
Your next step is to cook one cup of quinoa. Again, easy!
While the quinoa is cooking chop up your onion and veggies and sauté them in a skillet until they’re done. Combine the quinoa and veggies and scoop it into the squash.
Can you believe how easy that is?
Oh yeah, I forgot to mention, it’s also really healthy. You’re going to ingest a lot of nutrients, antioxidants, and protein when you eat this. Winning.
Let’s review how fabulous this dish is.
It’s easy to make.
Tastes outrageously good.
Healthy. Healthy. Healthy!
What more could you possibly ask for in a meal?
Make this and come back and tell me how much you loved it.