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Vegan Stuffed Acorn Squash

The Oily Home Companion




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 in!