Alternatively, you can make your own balsamic reduction at home! Balsamic: Look for a balsamic glaze, which is reduced to concentrate its flavor.Thyme: You really can't beat fresh thyme! Alternatively, rosemary and/or sage are also beautiful in this dish.Milk: I prefer whole-milk, however for a vegetarian alternative, cashew milk will also work well.Broth: Use vegetable or chicken broth if not making vegetarian.For more umami, you can also toss in some shiitake mushrooms. Mushrooms: Look for cremini (or baby bella) mushrooms.Quinoa: Rich in protein and fiber, and a fabulous swap for rice in plant-based dishes.Aromatics: A mix of onion and garlic create the aromatic foundation of the filling.Pair it with the right ingredients, and it can stand alone as a centerpiece, or accompany any protein. Acorn Squash: Acorn squash is a super versatile variety of winter squash.This combination ensures that each bite is an all-encapsulating explosion of sweet, salty, savory and umami flavors. Garnished with pomegranate arils for extra festive flare.Nestled inside a roasted acorn squash, topped with more cheese, and finished with balsamic.(Read: it's ultra rich and creamy with a cheesy backbone.) Umami-rich mixture of quinoa, mushrooms, garlic, and parmesan that kind of resembles risotto.So, let's break down the details of this dish. Easy, delicious, and totally weeknight-friendly. I personally love to enjoy them with a side salad and some fresh bread. Serve these squashes alongside your protein of choice, or as a meal on their own. Each squash half is filled with a quinoa and mushroom mixture, topped with cheese, and baked until golden.Ī rich balsamic glaze finishes them off for a touch of sweetness. They're rich and hearty, while also being super nutritious. These beautiful stuffed acorn squashes may be one of my new fall favorites. A decadently delicious, vegetarian entree perfect for the holidays or weeknight dinners. Mushroom and Quinoa Stuffed Acorn Squash with parmesan, pomegranate, and balsamic glaze.
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