Festive Acorn Squash

5.0 (1 reviews)

2 acorn squash, cut in half and seeds removed
1 cup quinoa, rinsed
2 cups vegetable broth
1/4 cup minced Vidalia onion
2 Tbsp. minced fresh parsley
1/4 cup toasted pecans
1/4 cup raisins
2 Tbsp. high-quality balsamic vinegar
4 Tbsp. extra-virgin olive oil
Salt and pepper, to taste

• Spread the margarine on the cut side of the squash. Place face down onto a baking sheet and bake at 400°F for 20 to 25 minutes, or until the flesh is soft.
• While the squash is baking, combine the quinoa and broth in a pot and bring to a boil over medium heat. Reduce the heat, cover, and simmer for 10 to 15 minutes, or until the liquid is absorbed. Remove from the heat.
• Toss the remaining ingredients into the quinoa. Season to taste.
• Gently spoon the quinoa mixture into the squash halves.

Makes 3 to 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind