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Baked Acorn Squash with Quinoa and Asian Pear Stuffing with Cranberry Citrus Sauce

Ingredients

  • Acorn Squash
  • 2 acorn squash, cut in half-lengthwise and seeded
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  • Cranberry Citrus Sauce
  • 4 cups fresh or frozen cranberries
  • 1 cup vegan sugar or sweetener of choice
  • 1 cup orange juice
  • Zest of one orange
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  • Quinoa Stuffing
  • 1 cup quinoa
  • 2 ½ cup vegetable broth
  • 2 tbls olive oil
  • 2 bay leaves
  • 2 Asian pears, small dice
  • 1 rib of celery, small dice
  • 1 onion, small dice
  • 1 red bell pepper, small dice
  • .5 cup mushrooms, sliced (or variety of wild mushrooms)
  • 2 tbls vegan margarine (or butter if not vegan)
  • 1 tsp thyme
  • 1 tsp sage
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 ½ cup dried or toasted bread cubes
  • ½ cup pine nuts (or other variety of nut)
  • 2 cups vegetable broth

Instructions

Acorn Squash

Place squash on sheet meat side down and add 1/2-1 cup of water. Bake in 350°oven for 30-35 minutes until tender.

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Cranberry Citrus Sauce

In small pot cook until cranberries soften and sugar dissolves, more orange juice may be needed to create enough liquid. Set aside.

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Quinoa Stuffing

In small pot toast the quinoa in the olive oil. Then add 2 1/2 cups vegetable broth with the bay leaves. Cook till done (about 15 minutes), remove bay leaves, and set aside.

In saute pan add margarine or butter; add celery, pears, onions and red bell pepper. Cook until tender and add mushrooms. Cook until mushrooms are soft and add seasonings.

Reduce heat and add bread cubes and 2 cups vegetable broth, make sure bread is moist. Add quinoa and stir. Transfer stuffing to casserole dish and bake in pre-heated 375° oven for 30-35 minutes.

On serving dish place acorn squash skin side down, fill cavity with quinoa stuffing and top with cranberry citrus sauce. If you wish sprinkle more pine nuts on top.

Wine pairing: a light pinot noir, rose, or even a lager if you want to skip wine

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