My favorite Fall dish is this Vegan Quinoa Stuffed Acorn Squash recipe topped with my alternative to real cheese – vegan Feta “Cheese”.

I love the combination of flavors and this dish is packed full of protein, fiber, B-vitamins, Iron, and more. This is our family’s version of comfort food during these chilly and brisk Autumn nights.

What is Quinoa Stuffed Squash made of?

Quinoa – White or tri-color works best in this recipe.

Acorn Squash – Buy a few acorn squashes, cut off the ends, and then in half. It’s so easy!

Spinach, Onions, and Garlic – Make sure to buy fresh, organic produce.

Vegetable Broth – Try my Vegetable Broth recipe HERE or if you prefer, make sure to buy gluten-free and organic vegetable broth to cook your quinoa in for more flavor.

Walnuts – Raw, unsalted, and organic are the best.

Cranberries – Look for cranberries without added sugar or corn syrup or sulfites. Sulfites are a preservative that maintains color.

Olive Oil and Himalayan Sea Salt

 

What is Vegan “Feta Cheese”?

Nutritional Yeast, Cashews, Garlic Powder, Hemp Seeds, and Salt. The BEST dairy-free feta cheese!

For the Stuffed Acorn Squash:
2 Acorn Squash
2 cups cooked Quinoa (I chose to cook it in vegetable broth)
5 cups Spinach
3/4 cup chopped Walnuts
3/4 cup dried Cranberries
1 Onion (finely chopped)
3 Garlic cloves (Minced)
Olive Oil
Himalayan Sea Salt
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For the Vegan Feta “Cheese”:
Place in a food processor and Pulse
Nutritional Yeast
Cashews
Garlic Powder
Hemp Seeds
Salt
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INSTRUCTIONS:⠀

1. Preheat oven to 450 degrees.⠀⠀⠀⠀⠀
2. Trim off the stems of the acorn squash, scoop out the seeds and cut in half. Lightly coat the inside with olive oil and salt and place cut-side down onto a baking pan. Bake in the oven for 30-40 minutes.
3. Prepare the Vegan Feta “Cheese” by adding the Nutritional Yeast, Cashews, Garlic Powder, Hemps Seeds, and Salt in a food processor. Pulse until blended and coarse. Set aside.
4. Add 1 Tbsp of Olive Oil to a large sauté pan. Add in the onions and garlic to cook until slightly softened. Add the spinach and cook until softened.
5. Stir in quinoa, cranberries, and walnuts.
6. Fill the squash with the quinoa, sprinkle with vegan “feta”  and place in the oven for 5 minutes or until slightly browned.