Beyond Italian Style Stuffed Acorn Squash with Quinoa
These delectable mini stuffed acorn squash has fabulous Italian flavor and are perfect as a side dish or a main course. I would suggest two of these on your plate with a veg or a salad...
Ingredients
- 6 small acorn squash, about the size of a large orange
- 3 tbsp olive oil
- 3/4 tsp kosher salt, divided
- 1/2 tsp coarse ground pepper
- 8 oz Beyond meat patties or ground (I used 2 patties)
- 1 cup chopped onion (1/2 medium yellow onion)
- 1/2 bell pepper, chopped (I used an orange one)
- 2 tsp minced garlic
- 1/2 tsp red chili flakes
- 1 tsp fennel seeds
- 1 tsp Italian seasoning
- 1 tbsp fresh oregano, minced
- 2 tbsp fresh sage, minced
- 1/3 cup dry white wine or you can substitute vegetable stock
- 3 tbsp sun-dried tomatoes packed in oil, drained and chopped
- 1 can artichoke hearts, drained and chopped
- 1 cup cooked quinoa (make it easy, I had frozen quinoa/brown rice blend, so I used that)
- 1 cup frozen petite peas, thawed
Instructions
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Preheat oven to 400 degrees
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Slice a little bit off each end of the squash and cut in half and remove the seeds. Place them on a sheet pan and brush the tops and inside with 1 1/2 tbsp olive oil and season with 1/4 tsp salt and 1/4 tsp pepper and roast in the oven until tender for 30 to 40 minutes, mine were done in 30 minutes
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Meanwhile add the remaining olive oil to a skillet over medium/high heat on the stove and add the Beyond meat patties, chopped onion, bell pepper and garlic and saute for 5 minutes, breaking up the plant based meat with a spatula into mince and stir occasionally.
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Add the pepper flakes, fennel seed, Italian seasoning, oregano, sage white wine, sun-dried tomatoes, artichoke hears and quinoa and stir to mix in and saute for 8 minutes, stirring occasionally
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Stir in the petite peas, cover and turn off heat
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take the squash out of the oven
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divide the filling into all the squash and return to oven to heat up for 8 to 10 minutes more