Vegan Stuffed Acorn Squash Recipe

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut each squash in half from stem to tip and scoop out the seeds.
Brush the cut sides with olive oil and place the halves cut side down on the prepared baking sheet. Bake for 40 minutes, until the flesh is tender when pierced with a fork. Remove from the oven and set aside.
While the squash is baking, warm olive oil in a large skillet over medium heat. After 90 seconds when the oil is hot, add the onion and celery. Cook for 6 minutes, stirring occasionally, until softened.
Add the garlic, thyme, and poultry seasoning and cook for 2 minutes, stirring often.
Stir in the nutritional yeast, quinoa, and vegetable stock. Bring to a boil, then reduce to low heat, cover, and cook for 15 minutes.
Uncover the skillet and stir in tamari, orange zest, chestnuts, cranberries, sage, and parsley. Remove from the heat.
Turn the squash halves cut side up and divide the filling evenly among them. Return the stuffed squash to the oven and bake at 400°F (200°C) for 10 minutes.
Remove from the oven and let cool for 5 minutes before serving. Garnish with fresh parsley or sage leaves.