Kicky Squash
One of the reasons I like fall so much is that one of my favorite foods is in season here in the Northeast: squash. And I can warm my house and fill it with the delicious smell of them roasting away. (Of course, not only are they delicious, they're incredibly good for you, too. See this article, and this one for more nutrition information.)
I like all kinds, but some of my favorites are acorn, delicata and pumpkin. The other night I was inspired by the acorn squash sitting on my counter to create the dish below. I hope you enjoy it as much as we did! (Luckily, I made extra quinoa, which was delicious in my salad for lunch the next day.)
Quinoa Stuffed Squash with a Kick
serves 2
Ingredients:
1 medium acorn squash
2 teaspoons coconut oil
Ground cinnamon
Cayenne
1/2 cup quinoa, rinsed
1 cup vegetable broth
1/2 teaspoon sea salt (or to taste)
Freshly ground pepper to taste
1 handful raw almonds
1 handful raw pumpkin seeds
Directions:
Preheat oven to 450 degrees. Cut the squash in half, remove the seeds and place in a roasting dish. Put 1 teaspoon coconut oil in each half, sprinkle with cinnamon and cayenne to taste and roast in the oven for 45 minutes or until tender (to test, poke with a fork - if it goes through easily, the squash is done). The oil will form a pool in the bowl of the squash, which you can use to baste them periodically.
Meanwhile, place quinoa in a sauce pan over low flame and stir to toast for approximately 3 minutes (quinoa will smell nutty when toasted). Add broth and salt, bring to a boil, then simmer for 20 minutes or until liquid is absorbed. Add almonds and pumpkin seeds and stir to combine.
Fill squash with quinoa, sprinkle with pepper, plate and serve.
Variations:
The possibilities are endless! Substitute butter or ghee for oil. Use whatever spices you like. Simmer the quinoa with fresh herbs. Add sesame seeds. Dress with parmesan or other cheese. I'd love to hear what you come up with!
Comments
This recipe looks great. I found your blog thru a link this morning which led me here. Mindful eating is such an important and interesting topic. I had a professor in grad school who was a huge advocate and led practicing mindfulness in my daily life.
Posted by: Lori | October 3, 2008 12:06 PM
Sounds lovely. And halving a squash is about as easy as it gets when it comes to winter veggies. I made the mistake of cubing/peeling an acorn squash recently--it took an hour and I ended up with a bad cut!
Posted by: Michelle @ What Does Your Body Good? | October 3, 2008 03:20 PM
Lori, I'm glad you found your way here! Welcome!
Posted by: Jody | October 3, 2008 03:41 PM
Hi Michelle. Yep, I love easy. I've learned the hard way, too. I hope your cut healed rapidly!
Posted by: Jody | October 3, 2008 03:43 PM