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Recipe Ingredients

Acorn Squash

  • 3 acorn squashs
  • 3 Tbsp. olive oil
  • sea salt


  • 1 (12 oz.) pkg. MorningStar Farms Meal Starters Crumbles
  • 3 Tbsp. olive oil
  • 1 large shallot, diced
  • 3 garlic cloves, minced
  • 2 celery stalks, diced
  • 1 cup quinoa cooked according to package directions
  • 1 tsp. sea salt
  • 1 tsp. black pepper
  • 1/2 cup pumpkin seeds
  • 1/3 cup dried cranberries
  • 1 Tbsp. dried sage
  • 1 tsp. dried thyme

Recipe Directions

  1. Preheat the oven to 400°F and line a baking pan with parchment paper.
  2. Slice a piece off the top and bottom of each squash and slice them in half width-wise. Place the squash halves into the baking pan and brush the “bowl” side of each with olive oil and season generously with salt.
  3. Once they're prepped, turn them upside down and roast them for 25 minutes or until they are fork tender.
  4. While the squash is roasting, prepare the quinoa according to the package directions. When quinoa is done fluff with a fork and set aside.
  5. n a large pan over medium heat, add the olive oil, and sauté the shallot, garlic, and celery until it's fragrant. Add in dried thyme and sage.
  6. Toss in the frozen Morningstar Farms Veggie Crumbles and cook 4-5 minutes.
  7. Once the veggies are done, mix together with quinoa, pumpkin seeds, dried cranberries and season with salt and pepper.
  8. Mix thoroughly and add to acorn squash “bowls.

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