A delightful and nutritious recipe featuring maple-roasted acorn squash filled with a flavorful quinoa veggie stuffing. The combination of sweet maple syrup, roasted squash, and fresh veggies creates a perfect balance of flavors.
Ingredients: 1 acorn squash, halved and seeds removed. 2 tablespoons maple syrup. 2 tablespoons olive oil. Salt and pepper to taste. 1 cup quinoa, rinsed and drained. 2 cups vegetable broth. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup red bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup feta cheese, crumbled optional.
Instructions: Preheat oven to 400F 200C. Brush the cut sides of acorn squash with maple syrup and olive oil. Season with salt and pepper. Place squash halves on a baking sheet, cut side up, and roast for 30-40 minutes or until tender. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and liquid is absorbed. Fluff the quinoa with a fork and transfer to a large bowl. Add cherry tomatoes, cucumber, red bell pepper, red onion, and parsley to the bowl. Toss to combine. Once the acorn squash is roasted, fill each half with quinoa veggie stuffing. Optional: Sprinkle crumbled feta cheese on top. Serve warm and enjoy!
Prep Time: 15 minutes
Cook Time: 40 minutes
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