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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 thicken
Fill the squash and sprinkle on some extra cheese. Serve!
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