This vegan stuffed acorn squash on the grill recipe is a hearty and flavorful fall dish perfect for a satisfying meal. Roasted acorn squash becomes a delicious vessel for a savory stuffing packed with protein-rich quinoa, mushrooms, celery, and earthy herbs. Simple yet satisfying, this dish is naturally vegan and easily customizable to your preferences.
INGREDIENTS
- 2 acorn squash
- 2 tbsp. sesame oil
- ¾ cup uncooked quinoa
- 1½ cups vegetable broth
- 12 to 16 Crimini Mushrooms
- 1 stalk celery, sliced
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 tsp. sage
- 1 tsp. thyme
- Salt and fresh pepper to taste
Instructions:
- Preheat your grill to 425°F, preparing for indirect grilling.
- Cut the tiniest bit off of the top and bottom of the acorn squash. You want it to sit flat but don’t want to cut into the cavity and leave you with a hole-y squash for stuffing. Cut each squash in half to create bowls. Scoop out all of the seeds and membranes.
- Brush the cut sides of the squash with the sesame oil. Sprinkle to taste with salt and pepper. Place, cut side up, onto the grill and roast for about 45 minutes, or until the squash is fork-tender.
- While the squash is roasting, cook the quinoa in vegetable broth using your favorite method.
- In a frying pan *on the side burner of the grill* over medium heat cook the celery in any remaining oil, once it starts to soften, add the onion and allow that to start softening, add the garlic, then the mushrooms. Once everything is mostly cooked through and starting to caramelize, add the cooked quinoa, seasoning with the sage, thyme, salt, and pepper.
- When the squash is fork-tender, remove from the heat of the grill and fill with the quinoa mixture. Return to the grill and cook until everything is nice and hot. – Drizzle with additional oil if you want a crispy top.
- Serve immediately, garnished with a sprig of fresh thyme and sage.
