Vegan quinoa stuffed delicata squash rings are stuffed with mushrooms, cranberries, brussels sprouts, and pecans! Simple to make and the perfect Fall meal or appetizer!
Soo….. um…….is it too early to bust out the Thanksgiving foods?
Well……. hope not, cause I JUST DID! WOO-HOO! Cranberries, brussels sprouts, pecans, mushrooms, squash. Oh my. Red, yellow, orange, brown, green. Heck yes!
I am so friggin ready guys. SO. FRIGGIN. READY!
Guess what? I’m hosting my first Thanksgiving this year. In my teeny, but loved apartment. For about 6-8 people. WHAAAAAAAAT?!
Am I crazy? Maybe. But it’s something I’ve always wanted to do, and I feel ready. Any tips? Pointers? HALP!
These little squash rings can be a great little appetizer, OR a wonderful meal. They are small, but way more filling than they look. The quinoa, squash, and pecans really bulk up these little dudes. So, eat 1. Or 4. Or like, 10 (whoa).
Lately I’ve been on this mission to try out some special diet recipes. Vegan, gluten free, low carb, paleo, what have you. I’m just interested in knowing how these diets work, and how to cook great meals for everyone. Because…….. why not? Right?
I am definitely not STICKING to any one of these diets, because I am a firm believer that for me, balance is everything. But I am intrigued. And you may see more recipes along these lines as I try them out and see how I like them.
For now, I’m trying to cook more vegan foods, mainly because it’s the type of cuisine that I’m most comfortable with. I eat mostly vegetarian meals already, and with just a few adjustments, creating vegan meals is pretty simple. I’m going to test out some low carb dinners this week, and see how it goes!
Anyways…….. this meal really hits almost all of these. It’s vegan, gluten free, AND paleo! Whoa. Totally by accident, actually. WOOT!
- 1 medium sized delicata squash
- 6 Tbsp + 1 tsp olive oil, divided
- Salt and pepper
- ¾ dry quinoa
- 1½ cups vegetable stock
- 20 brussels sprouts, trimmed and thinly sliced
- 20 cremini mushrooms, sliced
- 3 cloves garlic, minced
- 2 Tbsp thyme leaves, divided
- 1 cup dried cranberries
- 1 cup pecans, roughly chopped
- Chopped fresh parsley for serving
- Preheat the oven to 425 degrees F. Cover a baking sheet with parchment paper.
- Slice squash horizontally into ½ – ¾” rings. You should have about 13-15 rings. Using a knife, cut the seeds and stringy centers out and discard or save for another use. Spread rings evenly on the covered baking sheet.
- Pour 3 Tbsp of the olive oil in a small bowl or shallow dish, and brush evenly over squash. Season with salt and pepper. Bake for 30 minutes, or until browned.
- Meanwhile, combine the quinoa with the vegetable stock and 1 tsp of the olive oil in a saucepan. Bring to a boil, then reduce heat to low. Cover and simmer 20 mins. Remove from heat, fluff with a fork and set aside.
- Meanwhile, heat the remaining 3 Tbsp olive oil in a large nonstick skillet over medium to medium-high heat. Add brussels sprouts, mushrooms, and garlic. Stir to combine. Season with salt and pepper and stir in 1 Tbsp of the thyme leaves. Saute until softened, about 8 minutes. Remove from heat.
- Add the quinoa to the vegetable mixture along with the cranberries, pecans, and the remaining 1 Tbsp of thyme leaves. Taste for seasoning and add salt and pepper or more thyme as needed. I added a LOT of salt and pepper to my mixture.
- Evenly divide the quinoa mixture among the squash rings, filling each center. Top with chopped fresh parsley.
OK guys. What do you think? Got any Thanksgiving meal pointers for me? Or any pointers for creating vegan, low carb, paleo, or gluten free dishes?
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