Monday, December 12, 2016

Stuffed Acorn Squash with Quinoa and Winter Vegetables

A quick and easy tip for this recipe is using Young Living's Vitality Dietary Essential Oils. This is a time-saver. The Vitality oils add great flavor and a little bit goes a long way which stretches your grocery store budget.

Stuffed Acorn Squash with Quinoa and Winter Vegetables

2 acorn squash
1¾ tablespoons olive oil,
divided ¼ cup celery,
chopped ½ cup carrots,
chopped 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  (optional)
1 drop Rosemary Vitality™ essential oil 
2 drops Thyme Vitality essential oil 
2 drops Black Pepper Vitality essential oil 
Salt and pepper to taste

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. 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 halves with the mixture. Bake for 10 minutes.

Let cool slightly. This recipe is Vegan.

Recipes developed by Young Living. Our editors endorse and use Young Living Essential Oils. See our  Essential Oils 101 tab to learn more.

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