Stuffed Acorn Squash
Our fattening food tour of New York City inspired tonight’s guilt free meal. This Stuffed Acorn Squash is quite flavorful and surprisingly filling. At first I planned to stuff it with cous cous, but I decided to give quinoa a try instead. Turned out to be a winner.
Prep Time: 25 mins Cooking Time: 45 mins
3 acorn squashed
2 cups quinoa
4 cups vegetable broth
3 carrots (peeled + diced)
2 zucchini diced
1 can chick peas (drained + rinsed)
1 small onion diced
2 cloves garlic pressed
3 tablespoons olive oil
1 tablespoon paprika
salt + pepper
Preheat over to 400 degrees. Cut acorn squash in 1/2 and scoop out seeds. Place face down in 1/4 inch of water and bake for 30 to 35 minutes or until soft when poked with fork.
Place quinoa in a pot and pour vegetable broth over it. Bring broth to a boil, cover and turn the heat down to a low simmer. Cook for 12 to 15 minutes or until quinoa appears light and fluffy. Remove from heat.
Meanwhile, in a large pan saute onion in olive oil until translucent. Add garlic and saute for 1 more minute. Stir in carrots and zucchini and continue to saute until vegetables begin to soften. Spoon cooked quinoa into saute pan and add chick peas. Add paprika and continue to saute for several minutes. Season with salt and fresh cracked pepper to taste.
Turn cooked squash face up and scoop quinoa stuffing into each dividing the entire amount it evenly among the squash bowls. Serves 6.
This was the perfect winter vegetarian meal for a night of detox. My kid, who was not detoxing, enjoyed it along with some chicken nuggets. (Yes, they were from a box!)
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