Vegan-Style Stuffed Acorn Squash

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
1 Onion
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