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This quinoa and mushroom-stuffed acorn squash is made vegan and gluten-free with plenty of delicious fall flavor.

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You'll need acorn squash, mushrooms, quinoa, spinach, veggies, and pecans, along with maple syrup.

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While the squash bakes, pulse mushrooms with carrots and shallots in a food processor, then sauté.

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Stir in the quinoa, followed by the spinach and pecans, and then spoon the filling into each squash half.

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Bake the stuffed squash for another 5-10 minutes, then top with pomegranate seeds.

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Get the full recipe at the link below!