Vegan Pot Stuffed Acorn Squash

Vegan recipe for instant pot stuffed acorn squash that is healthful and delicious and uses wild rice, cranberries, and chickpeas.

Ingredients

For the Stuffed Acorn Squash

• 2 acorn squash, halved and seeds removed
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 cup chickpeas (canned or cooked)
• 1/2 cup cranberries
• 1/2 cup chopped pecans or walnuts
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste

For the Maple Glaze

• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• 1/2 teaspoon ground cinnamon

Instructions

1. In a bowl, mix the ingredients for the maple glaze (maple syrup, olive oil, and cinnamon). Set it aside.
2. In the Instant Pot, add 1 cup of quinoa and 2 cups of vegetable broth. Close the Instant Pot and set it to cook on high pressure for 1 minute. Once done, let it release pressure naturally for 10 minutes, then quick-release any remaining pressure.
3. While the quinoa is cooking, preheat the oven broiler on low or prepare your toaster oven.
4. In a large mixing bowl, combine the cooked quinoa, chickpeas, cranberries, chopped nuts, chopped onion, minced garlic, thyme, and ground cinnamon. Season with salt and pepper to taste. Mix well.
5. Brush the acorn squash halves with the prepared maple glaze and place them on a baking sheet.
6. Fill each acorn squash half with the quinoa mixture, packing it in tightly. Brush the tops with more maple glaze.
7. Place the stuffed acorn squash under the broiler for 3-5 minutes, or until the tops are browned and slightly crispy.
8. Serve the stuffed acorn squash hot, drizzling any remaining maple glaze over the top.

Nutrition Facts

• Calories: 420
• Total Fat: 14g
• Saturated Fat: 2g
• Sodium: 610mg
• Total Carbohydrates: 65g
• Dietary Fiber: 10g
• Sugars: 14g
• Protein: 11g