Thanksgiving dinner doesn’t have to be disappointing for those going that are vegan or vegetarian. Here’s something to whip up quickly and is an easy crowd pleaser!

Quinoa Stuffed Acorn Squash

2 acorn squash

2 coarsely chopped apples

2 cups quinoa

4 cups water

¼ cup maple syrup

2 tablespoons olive oil

½ tsp cinnamon

½ lemon squeezed

Preheat oven to 350 degrees. Slice the acorn squash in half and remove the seeds. In a bowl, combine the oil, cinnamon and brush mixture on tops and insides of acorn squash. Bake in the oven for 35 minutes or until done.

While acorn squash is cooking in the oven, cook the quinoa in the water (pre-rinse quinoa). Bring to a boil, then cover and simmer for 15-20 minutes until water is absorbed. In a bowl, mix the cooked quinoa, apples, maple syrup, and lemon. Fill the squash with the quinoa mixture and put back in the oven for 20 minutes.