Vegetarian Entrée: Quinoa And Cranberry Acorn Squash W / Choice Of Tomato Bouillon Or Creamy Lettuce Soup Or Green Salad Recipe

Preheat oven to 400°F (200°C). Cut acorn squash in half lengthwise and scoop out seeds. Brush cut sides with 1 tablespoon olive oil, season with a pinch of salt, and place cut sides down on a lined baking sheet. Roast until tender, about 35-40 minutes.

Rinse quinoa. In a medium saucepan, bring 2 cups vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer 15 minutes, until fluffy and the liquid is absorbed. Remove from heat and let stand 5 minutes.

While quinoa cooks and squash roasts, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion until translucent, about 4-5 minutes. Add garlic and celery; cook 1-2 minutes more. Stir in dried cranberries and spinach; cook until wilted. Fluff quinoa with a fork and add to the skillet with cranberries and greens.

Season the quinoa mixture with parsley, lemon zest, cinnamon, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. If the mixture seems dry, splash in a little vegetable broth.

When squash is tender, remove from oven and carefully scoop a portion of the flesh to create a cavity. Stir the quinoa mixture to rewarm, then spoon into the squash cavities. Return to the oven and bake 8-10 minutes more to set flavors. Optional: sprinkle toasted almonds on top before serving.

In a saucepan, bring 4 cups water to a simmer. Whisk in 1.5 teaspoons tomato bouillon powder or crumble 1 bouillon cube until dissolved.

Simmer 5 minutes. Optional: Drizzle with 1 teaspoon olive oil and garnish with chopped parsley. Adjust seasoning with pepper as needed.

In a pot, heat 1 tablespoon olive oil over medium heat. Add onion and garlic and cook until translucent, about 4-5 minutes.

Add chopped romaine lettuce and 2 cups vegetable broth. Bring to a simmer and cook 8-10 minutes until lettuce is very tender.

Use an immersion blender to puree until smooth. Stir in almond milk and season with salt, pepper, and a pinch of nutmeg. Reheat gently if needed and serve.

In a large bowl, combine mixed greens, cucumber, green onions, and avocado.

Whisk lemon juice, olive oil, salt, and pepper in a small bowl to make a dressing. Drizzle over the salad and toss to coat.

Top with pumpkin seeds or sunflower seeds for extra crunch, if desired. Serve fresh.