Vegetarian

Autumn Stuffed Acorn Squash is for Dinner.

Autumn Stuffed Acorn Squash takes 25 minutes to prepare.

Autumn Stuffed Acorn Squash takes 30 minutes to cook.

Autumn Stuffed Acorn Squash makes 4 servings.

The ingredients for Autumn Stuffed Acorn Squash are:

2 acorn squash
1 tsp extra virgin olive oil
medium tart apple, peeled, cored and diced
1/2 small onion, finely chopped
1/2 cup chopped mushrooms
1/2 celery stalk, diced
1/2 tsp dried thyme
1/2 tsp oregano
1/2 tsp dried sage
1 cup of prepared quinoa
1/2 cup dried apricots, chopped
1/4 cup raisins or dried cranberries
1/4 cup apple cider
1/4 cup chopped walnuts

Here is how you make Autumn Stuffed Acorn Squash:

Pierce acorn squash all over with a knife or a fork and microwave on high for 2 minutes. Remove from microwave oven and let rest for 1 minute. Cut squash in half from top to bottom (rather than crosswise). Scoop out seeds and membranes.Place squash halves two at a time cut side down in a large microwavable baking dish. Add a 1/4 cup of water, then cover with plastic wrap. Microwave on high for 5 minutes. Repeat with other two halves. Cool and set aside.Preheat oven to 350 degrees.In a medium skillet, heat oil on medium heat. Sauté apples, onion, mushrooms, celery for 2-3 minutes. Sprinkle thyme, oregano and sage. Stir in cooked quinoa, apricots, raisins and walnuts. Add apple cider, cook until apple cider is almost evaporated.Place cooled squash on a large nonstick cookie sheet. Spoon stuffing into squash cavities. Bake for 20 minutes. Number of Servings: 4Recipe submitted by SparkPeople user KNITITORQUITIT.

The nutritional information for Autumn Stuffed Acorn Squash is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 444.6

• Total Fat: 9.3 g
• Cholesterol: 0.0 mg
• Sodium: 25.6 mg
• Total Carbs: 64.9 g
• Dietary Fiber: 10.5 g
• Protein: 10.1 g

The dietary needs meet for Autumn Stuffed Acorn Squash is Vegan