Vegan Stuffed Acorn Squash

INGREDIENTS

• 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

• 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 in!