Quinoa, Lentil, and Mushroom-Stuffed Acorn Squash

foodrevolution.org

dskridge

subheading: Acorn Squash:

2 small acorn squash

2 pinches salt (optional)

2 pinches ground black pepper (optional)

1 tbsp organic tamari (reduced-sodium, or coconut aminos)

2 tsp maple syrup (or date paste, link in Chef’s Notes)

½ tbsp sherry vinegar (or red wine vinegar)

subheading: Quinoa:

½ cup organic quinoa

1 cup vegetable broth (unsalted, preferably homemade)

1 pinch salt (optional)

subheading: Filling:

1 cup yellow onion (diced)

¾ cup organic celery (diced)

¾ cup red pepper (diced)

1 cup mushrooms (diced)

6 medium garlic cloves (minced)

1 tsp ground turmeric

1 tsp ground cumin

1 tsp garam masala

½ tsp garlic powder

¼ tsp cinnamon

¼ cup vegetable broth (unsalted, preferably homemade)

1 cup lentils (cooked)

¼ tsp salt (optional) +¼ tsp as desired

ground black pepper (optional) to taste

¼ cup pecans (chopped)

¼ cup dried cranberries (unsulfured)

Directions at foodrevolution.org

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