Vegan Thanksgiving sounds like it shouldn’t be a thing. But we’re here to prove that wrong! This Vegan Stuffed Acorn Squash recipe proves that Turkey Day tastes can be made using nothing but plant-based ingredients and still deliver all the fall flavor you love. With sweet, velvety acorn squash, crunchy quinoa, colorful veggies, and essential oils, this simple vegan recipe lets you enjoy the flavors of the season without needing to bust out your stretchy pants.
Ingredients
- 2 acorn squash
- 1¾ tablespoons olive oil, divided
- ¼ cup celery, chopped
- ½ cup carrots, chopped
- ½ an onion
- ¾ cup Brussels sprouts, shredded
- 1 cup mushrooms, chopped
- 1 clove garlic, minced
- 3 cups cooked quinoa
- 1 cup vegetable broth
- ¼ cup Organic Dried Wolfberries
- 1 drop Rosemary Vitality™ essential oil
- 2 drops Thyme Vitality essential oil
- 2 drops Black Pepper Vitality essential oil
- Salt and pepper to taste
Instructions
Roasting the Squash
- Preheat oven to 450° F.
- Cut off ends of squash and cut in half lengthwise.
- Scoop out pulp and seeds.
- Brush squash halves with ½ tablespoon olive oil.
- Sprinkle with sea salt and black pepper.
- Cover baking sheet with parchment paper.
- Place squash sides face down on baking sheet.
- Bake for 25–35 minutes.
While Squash is Roasting
- Heat 1 tablespoon olive oil in a large skillet.
- Saute celery, carrots, and onion for 5–7 minutes.
- Add mushrooms and cook for 5 minutes.
- Add Brussels sprouts and cook for 5 minutes.
- Cook quinoa in vegetable stock until done
- Combine quinoa, sautéed veggies, and wolfberries.
- Combine 1 teaspoon olive oil with Vitality essential oils.
- Pour over quinoa/veggie mixture and toss.
- Salt and pepper to taste.
- Fill each squash halve with mixture.
- Bake for 10 minutes.
- Let cool slightly; then dig into this festive fall dish!
What’s your favorite way to use Young Living Vitality essential oils in your holiday cooking? Share in the comments below!
I just made this recipe this week. A new favorite! De-lish!
I altered it slightly, I cooked the squash, carrots and quinoa the day before. I placed a whole squash onto a baking tray and placed it in the oven at 350-375 for an hour, (cook until you can insert a knife with ease, then it’s done). Easy Peasy! I also roasted the carrots at the same time. I cut a organic carrot into quarters length wise, massaged some olive oil with cumin and cinnamon on them and then put them in the oven too until they were soft. Cook the Quinoa on the stove while you’re in the kitchen too. Next day I peeled the skin off the squash and took out the seeds, then I cut it up into small bite sized chunks, carrots too. By the way I tripled this recipe! I also used portabella mushrooms. I did not have wolf berries so I added an organic berry mix. The essential oils add just the right amount of flavor! Wonderful!
So excited to join YL and love seeing this vegan recipe!!
I love to make Chocolate Bark using Orange Vitality, Cinnamon Bark Vitality, and Clove Vitality! Using Peppermint Vitality is also AMAZING to use in Brownies!
This looks relish!
I cannot wait to try this recipe. I am going to use Lemon Vitality in my salad dressings!