This meatless stuffed acorn squash is packed with flavorful veggies and herbs and topped with a sweet and tangy paprika sauce. The mushrooms mimic the traditional sausage to make this a healthier dish that is vegetarian, vegan and Whole 30 compliant.
Quinoa is typically listed as a grain, however, it is a pseudo-grain as it is technically a seed. It is gluten-free and high in protein, amino acids and fiber which makes it a great addition to a healthy diet. I do consume it sparingly though, as it does digest slower and may be too advanced of a food for someone with IBD.
Ingredients:
2 acorn squash
1/2 onion
3 cloves garlic
2 pints of baby portabella mushrooms
1 bunch of kale
1 cup of quinoa, cooked
3 sprigs of fresh rosemary
3 sprigs of fresh thyme
1 tbsp salt
Pepper to taste
3 tbsp olive oil
Dressing:
2 tbsp avocado mayo
3 tbsp olive oil
1 tbsp lemon juice
1 tsp honey or maple syrup
1/2 tsp paprika
1/2 tsp salt
Pepper to taste
Directions:
Preheat oven to 425F°.
Cut squash in half, remove seeds and place on baking tray cut side up. Drizzle with olive and sprinkle with salt. Roast in oven for 35-40 minutes until golden brown.
Cook I cup of quinoa according to the package directions.
Finely dice the onion, garlic, mushrooms, kale and herbs.
In a large Dutch oven, heat olive oil and sauté onion for 6-8 minutes until carmalized.
Add garlic and sauté for 1 minute.
Add mushrooms, kale, herbs, salt and pepper and sauté for about 8-10 minutes.
Add in cooked quinoa and stir to incorporate.
When squash are done roasting, add a large scoop of the mushroom, kale and quinoa mixture.
Make the dressing by whisking all ingredients together in a bowl.
Drizzle dressing on top of stuffed squash and enjoy!!
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