Quinoa Stuffed Acorn Squash

Tuesday, March 12th, 2019

I love acorn squash. No peeling or chopping; just bake in the oven and serve. Scoop out the seeds and stuff with rice, quinoa, or any other stuffing of your choice. With a side salad (or sushi nori-wrapped greens) you have a complete vegetarian/vegan meal and if you choose to eat meat, then the squash is a great side dish.

They do have significant carbs, so you may want to eat 1/4 instead of 1/2 of the squash. Here is what www.theglobeandmail.com says (excerpted quote from a longer article):

Squash is a vegetable and, in my opinion, it’s a vegetable you shouldn’t declare off limits. …. they contain more carbohydrates than vegetables like leafy greens, cauliflower and bell peppers…..
One-half cup of cooked butternut squash, for example, has 11 grams of carbohydrate and 41 calories while the same sized serving of cooked broccoli has 5.6 grams of carbohydrate and 27 calories…..
Unlike white bread and other refined flour products, winter squash is a good source of potassium and fiber…. What’s more, some types are packed with beta- and alpha-carotene, antioxidants thought to help prevent heart disease and certain types of cancer.

And quinoa is gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids. It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants. To read 11 health benefits of quinoa, please go to https://www.healthline.com/nutrition/11-proven-benefits-of-quinoa.

So here is my easy recipe for stuffed squash with the

Acorn Squash Stuffed with Quinoa

Utensils: oven pan for squash, stove top pot for quinoa, cutting board and knife, salad spinner or tea towel, serving plates
Prep. Time: for both squash and quinoa – 20 minutes
Cooking Time: Up to one hour, depending on size of squash
Categories: Vegan, Gluten free, No Added Sugar

Ingredients

one medium-sized, organic acorn squash
onion, garlic, ginger
olive or avocado oil
herbs of your choice
1/2 cup organic, whole grain quinoa
veggie soup stock

Directions

  1. Wash squash and place in a 375-degree oven til soft enough to cut, about 1/2 hour.
  2. Cut squash in half lengthwise, scoop out seeds (compost), and place in a small pan, face down, with about one-inch soup stock. Bake until the center is soft, maybe another 20 minutes.
  3. While squash finishes baking, prepare quinoa according to package directions. My Belle Solé brand package says 1. Rinse one cup quinoa in a strainer and rinse with water, stirring gently. 2. Place in a cooking pot and add 1 1/2 cups water (or stock-es) and 1/4 tsp. salt, if desired. 3. Cover and bring to a boil, 4. Reduce heat to simmer 10-12 minutes. 5. Remove from stove and allow to sit 5 minutes covered. 6. Fluff with a fork and serve.
    [Note: I made on 1/2 cup of quinoa and still had some left.]
  4. While the quinoa is cooking, add about 1/4 cup of diced onion or scallion, one small, minced garlic clove, and s a small piece of diced ginger. Add herbs to taste. (I used curry powder, but you can also use Za’atar, Italian herbs or just salt & pepper.)
  5. Remove cooked squash when tender, brush a little oil in the cavity and add the cooked quinoa with minced onion, garlic, and ginger. Serve while still hot.Variation: I added cooked and roasted chickpeas for added protein. I soak, sprout, freeze and cook my chickpeas. I will be doing a posting on sprouted beans and grains in April.)

Warm Garbanzo Salad

Thursday, November 15th, 2018

As soon as the temperature decrease, my desire for warming foods increases. So this salad has greens and raw carrots and cauliflower, but the garbanzo beans were still warm from the oven.  Feel free to steam the carrots and cauliflower, also. The steamed veggies with your leafy greens makes for an interesting soft and crunchy combo. (This is a “Cook by Your Apron Strings” recipe. Amounts of each veggie are up to you, as are dressings.)

 

 

I used a deep red, organic Romaine lettuce, but feel free to use any greens you enjoy.

Utensils: Cutting board and knife, pot for cooking beans, mixing bowl, serving bowl
Prep. Time: About 10 minutes with cooked garbanzo beans (chickpeas)*
Cooking Time: If using dried chickpeas, soak overnight, drain in the morning and allow to sprout in a colander over a bowl all day, then cook an hour before dinner. Cooking time depends on how much they have started to sprout.
Categories: Vegan, Gluten Free, No Sugar Added

Ingredients

lettuce leaves of your choice, washed and dried
1-2 cups cooked chickpeas, still warm.
washed carrot slivers
washed cauliflowerettes (or riced cauliflower)
leek or onion slices
olive oil and lemon or your own choice
salt and pepper to taste or try za’atar, a Middle Eastern spice with sesame seeds

Directions

  1. Wash and dry lettuce leaves and place in mixing bowl. Add carrot slivers, cauliflower pieces riced cauliflower, leek slices, and warm, cooked chickpeas.
  2. Add salt, pepper or other spices of your choice to bowl and toss.
  3. Add olive oil and lemon or your choice of dressing and toss again.
  4. Place is a serving bowl and enjoy while garbanzos are still warm.
    (Fee free to add fresh sprouts on top, after dressing the salad.)

*If you use canned garbanzos, be sure the cans are BPA free. If using carton beans in tetra packs, see info from my earlier recipe: (See info from my earlier recipe: https://www.menupause.info/artichoke-black-bean-salad/)

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