Our family enjoyed this recipe for a filling plant-based (vegan) meal.
Makes 8 large servings
4 Acorn Squash, cut in half and seeded
1 Cup Quinoa (rinsed if needed)
2 Cloves Garlic
2 12 oz Can Chopped Tomatoes
1-2 Tblspn Olive Oil
2-3 Tsp. Adobo Sauce from Chipotle Peppers
1/2 Cup Vegetable Broth
1-2 Tsp. each of Basil, Oregano, Thyme, Sage, Rosemary
2 Tsp. Smoked Paprika
Halve and seed the squash. Place upside down on baking tray in 350 degree oven for about 1 hour (or until squash flesh is soft enough to scoop out and mash.) Let them cool enough to scoop out squash, leaving a 1 cm border. Mash the squash with a potato masher.
Meanwhile, cook the quinoa according to instructions and set aside. Make the spicy tomato sauce as follows: Saute onion and garlic in the olive oil over medium heat until they are browning, then add the herbs and paprika. Add the tomatoes, broth, and adobo sauce. Simmer about 2-3 minutes.
Mix the squash, quinoa, and tomato mixture. Season with salt and pepper if desired. Scoop mixture into the acorn squash halves. Return to oven for another 10-15 minutes, or microwave to warm it all up.
Variations: I added 2/3 cup Boca Meatless Crumbles
Non-Vegans may enjoy it with shredded cheese atop