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(Prep + Cooking Time: 20 minutes | Servings: 4) Ingredients: 3 ¾ cups. veggie stock 2 medium-sized, halved acorn squash 1/2 cup. quinoa 1/2 cup. vegan cheese 2 minced garlic cloves 1 tbsp. Earth Balance spread 1 cup. white rice 1 tsp. chopped rosemary 1 tsp. chopped thyme 1 tsp. chopped sage 1 cup. diced onion Directions: Turn your Instant Pot to “Sauté” and melt the Earth Balance. Add onion and salt, and cook for 2 minutes. Toss in the garlic and cook for another minute or so. Add rice, quinoa, herbs, and pour in the broth. Stir. Put your de-seeded squash halves with the cut-side UP in а steamer basket Put the trivet in the cooker, and place the basket on top. Close and seal the lid. Hit “Manual” and cook for 6 minutes on “High” pressure When the timer beeps, carefully quick-release the pressure after hitting “Cancel” Take out the steamer basket and drain any liquid that’s hanging around in the squash. Add vegan cheese to the pot and stir. Wait 5 minutes or so for the stuffing to thic