Barbecued Stuffed Acorn Squash

Use six simple ingredients to make a hearty vegetarian and vegan main dish on the grill - stuffed acorn squash. Stuffed squash is a great vegetarian entree, whether it's grilled or not.

Barbecued Stuffed Acorn Squash recipe courtesy of Bush'sR Beans.

Ingredients:

• 3 acorn squash
• 1 28 ounce can vegetarian baked beans
• 4 tbsp barbecue sauce
• 2 tbsp maple syrup
• 4 tbsp dark brown sugar
• 2 tbsp butter or margarine
• 1 cup hickory or other wood chips, soaked in water for 1 hour then drained

Preparation:

Cut each squash in half widthwise. Slice 1/4 inch off the rounded end of each half so the squash sits upright without wobbling. Scrape out the seeds with a spoon and discard.

Mix baked beans, barbecue sauce, maple syrup and brown sugar in small mixing bowl. Divide mixture evenly among squash halves and top each half with 1/2 tablespoon butter. (The squash can be prepared several hours ahead to this stage and refrigerated.)

Set up charcoal or gas grill for indirect grilling and preheat to medium. Arrange the squash halves on the grill away from the heat. Cook until squash is tender (the sides will feel soft when squeezed) and the filling is browned and bubbling for about 1 hour. Remove squash from grill and serve immediately.

If using a gas grill place wood chips in smoker box or smoker pouch under the grill grate directly over the burner. Run grill on high until smoking then reduce heat to medium. If using a charcoal grill preheat to medium. Toss wood chips on coals prior to grilling.

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Quinoa-stuffed acorn squash

Quinoa topped with pecans tops a roasted acorn squash. If you can boil water and cut a squash in half - you can make this easy recipe. Add this quinoa-stuffed acorn squash to your thanksgiving dinner menu to serve your vegetarian or vegan guests - they'll love it!

Ingredients:

• 2 acorn squash
• approximately 1 tbsp vegan margarine
• 1 cup quinoa
• 2 cups vegetable broth or water
• 1/4 cup minced onion
• 2 Tbsp minced fresh parsley
• 1/4 cup raisins
• 1/4 cup candied or regular pecans
• 2 Tbsp balsamic vinegar
• 2 tbsp olive oil
• 2 tsp nutritional yeast (optional)
• sea salt and fresh ground pepper, to taste

Preparation:

Pre-heat oven to 400 degrees.

Slice acorn squash in half and remove the seeds. Spread a bit of vegan margarine on the inside of the squash, then place on a baking sheet, cut-side down, and bake for 20-25 minutes, or until soft.

Simmer quinoa, covered, in vegetable broth or water for 12-14 minutes, or until quinoa is cooked and liquid is absorbed. Add diced onion during the final 5 minutes of cooking time.

Remove quinoa from heat and mix in the raisins, pecans, balsamic vinegar, olive oil and optional nutritional yeast. Season generously with sea salt and fresh ground pepper, to taste.

Divide the quinoa stuffing amongst the four squash halves, gently spooning in.

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