Vegan Quinoa-Stuffed Acorn Squash

• 3 large acorn squash

• 2 tablespoons margarine, softened

• 2 tablespoons olive oil

• 1 medium onion, minced

• 2 stalks celery, diced

• 2 medium apples, coarsely chopped

• 1/4 cup maple syrup

• 1/2 cup raisins

• 1/4 teaspoon parsley

• 1/2 teaspoon dried sage

• 1/2 teaspoon rosemary

• 1/2 teaspoon thyme

• Salt, to taste

• Freshly ground black pepper, to taste

• 1 package store-bought vegan cornbread stuffing mix

1. Gather the ingredients and preheat oven to 400 F.

2. Slice each acorn squash in half and remove the seeds. Brush the squash with the softened margarine and set aside.

3. In a large skillet, saute the onion, celery, and apple in the olive oil for 6 to 8 minutes.

4. Reduce heat and add the maple syrup, raisins, herbs, salt and pepper and stir to combine.

5. In a large bowl, mix together the stuffing mix with the onion, celery and apple mixture until well combined. Spoon this mix into each squash half.

6. Place on baking sheet and cover each squash with foil.

7. Bake for 40 to 45 minutes, or until squash is soft.

8. Serve with vegetarian gravy if desired and enjoy!

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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