Walnut Stuffed Squash

Stuffed squash can be a filling and delicious meal! This recipe includes a wide variety of ingredients that are packed with fiber, healthy fats, protein, antioxidants and flavor. If you are looking to add more plant-based options to your weekly meal plan, start with this simple and delicious vegan recipe that your family will love!

Walnut Stuffed Squash

Ingredients:

• 2 acorn squash

• 2 tablespoons extra-virgin olive oil, divided

• 4 cloves garlic, minced

• 1 cup onion, diced

• 2 cups mushrooms, sliced

• 1 (15 ounce) can chickpeas, drained & rinsed

• 2 cups spinach

• 1 cup walnuts, chopped

• 1 teaspoon cumin

• 1 teaspoon cayenne pepper

• 1 teaspoon Italian seasoning

• 2 cups cooked quinoa

• 1/4 cup dried cranberries

• 1 teaspoon salt

• 1 teaspoon pepper

Directions:

1. Preheat oven to 425 degrees.

2. Slice the squash in half and scoop out the seeds and insides. Then, drizzle with 1 tablespoon extra-virgin olive oil, salt, and pepper on inside of squash. Place squash on baking sheet and bake face up for 30-40 minutes.

3. While squash is baking, prepare filling. In a large skillet, add 1 tablespoon of extra-virgin olive oil. Add the garlic, onions, and mushrooms and cook for about 5 minutes, tossing until browned.

4. Add the chickpeas and mix well.

5. Add spinach and cook until lightly wilted.

6. Add in the walnuts, cumin, cayenne pepper, Italian seasoning and mix well.

7. Add cooked quinoa to skillet mixture. Mix in cranberries, salt and pepper. Blend until ingredients are well combined and remove from heat.

8. Fill baked squash with the prepared mixture. Return filled squash to oven and bake for 5-10 more minutes.

9. Serve warm.