Quinoa & Root Vegetable-Stuffed Acorn Squash

Happy November, readers! I really love this time of year, because every new month until February (or March, depending on my mood) is an exciting one! September feels like the start of fall, October is Halloween month, November continues to be appropriate for squash/pumpkin/autumn-theme’d recipes (and I get to go to Cleveland to see friends and family!), DECEMBER=CHRISTMAS! WATCHING “ELF”&”LOVEACTUALLY” ON REPEAT! WARMFUZZIES! XMASAHHH!, January is my bday month, and by February I am either bitter from the winter cold or excited about making heart-shaped food. We’ll see how I fare this year….

Anyway, a good November dish is the much loved stuffed acorn squash. This is one of those meals that looks really fancy, but is actually super easy, albeit a bit time consuming. Here’s a list of the stuff you need, minus the dressing ingredients, which are listed further down:

2 acorn squash (serves four)

1 medium turnip, chopped

3 large carrots, chopped

1/2 onion, chopped 

1 can chickpeas, drained and rinsed

(or any other veggies, like kale, mushrooms, etc!)

raisins (optional)

maple syrup (optional)

First thing, and probably the hardest thing, is to cut that acorn squash (carefully! i cut myself doing this) down the middle. Brush the insides with a bit of olive oil and dash with salt and pepper. Place them in a prepared baking pan FACE DOWN. Heat for about an hour in a 400 degree oven.

As they cook, start preparing your quinoa. Boil 2 cups water, add one cup quinoa. Make sure to rinse your quinoa before you add it to the water.

As that boils, chop your veggies. I used: carrots, turnips, and onions. I was thisclose to adding kale, but decided to make that as a side instead. I think something green would be great in the mix, though, so feel free to add that.

Put about 1 T of olive oil in pan and cook your onions and add a chopped clove of garlic. Cook until onions are translucent, then add the rest of your veggies. Cook and stir until soft.Once veggies are soft, add in your drained and rinsed can of chickpeas.

When your quinoa is done, add it to the veggie mix. Then prepare your sauce:

2 T olive oil

1 t Braggs Liquid Aminos

1 t salt

1 t cumin

1 t pepper

1 T Perfect Pinch (or your own blend of parsley/thyme/basil)

Whisk that together, then pour it over your qunioa/veggie mix. Feel free to add more oil and spices if it seems a bit dry. Add raisins or dried cherries to give it a little kick.

When your acorn squash is done cooking, simply scoop some of the quinoa/veggie mix into the cute little squash bowls. Drizzle with maple syrup to finish.

Super yummy, and since we were originally scheduled to host a four-person dinner party, the four acorn squash bowls were perfect. Sadly, one of our guests got sick and couldn’t make it, but we sent his partner home with his half of squash to eat when he was healthy again. : )

I’m submitting this recipe to Healthy Vegan Friday and Wellness Weekend!

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