A delicious and easy meatless quinoa stuffed acorn squash filled with chickpeas, apples, cranberries and walnuts and roasted to perfection!
Happy New Year, everyone! Last year was so eventful for me, though it seemed to fly by! A few highlights of 2015 for me included getting married to my best friend(!), getting a sweet puppy, and starting Lively Table. I’m looking forward to what 2016 will bring and hope it finds you well. Like many of you, I’m making a few resolutions for this next year, and I wanted to share them with you. Maybe sharing will inspire some of your own resolutions, or at the very least, help me stay accountable!
First and foremost, I’m resolving to rid myself and others of “fear foods.” I’m going to get all of the food groups in my diet and stop fat fear! Media has told us for years that fat is bad, but research says that fat (the right kind) is good! I’m going to push myself to get more healthy fats, like avocado, nuts, and fatty fish in my diet, and will share recipes with you along the way! I’m also going to help others eliminate the fear of gluten, carbs, dairy and other common “fear foods” this year.
Next, I’m resolving to waste less. Did you know that food waste makes up the majority of landfills? I’m going to do my part by being mindful of what edible parts of foods I’m throwing away (like kale stalks and carrot peels), repurposing leftovers and veggie “butts” (hello homemade stock!) and buying only how much food we need at a time so good food doesn’t go bad in the refrigerator. I challenge you to examine areas you can cut food waste, too!
Last, I’m resolving to improve relationships in the upcoming year. Relationships are what make life worth living, so I am going to seek out ways to be a better friend, spouse, sister, daughter, etc. And most importantly I’m going to be kinder to myself. I think improving relationships with others and with yourself is one of the best ways to welcome happiness into life, and hopefully make others happy along the way!
Since one of my resolutions is to waste less, I’m starting out by sharing a recipe for Quinoa Stuffed Acorn Squash as a way of repurposing leftovers! I usually make a big batch of quinoa at one time, and this recipe is a great way to use up quinoa that I have sitting in the refrigerator. It’s super easy to make, but looks so impressive. Plus it’s delicious! This Quinoa Stuffed Acorn Squash is meatless, but it’s packed with plant protein and healthy fats from the walnuts (another resolution checked off!) so it’s an appropriate dinner on its own atop a green salad, or a great accompaniment to fish, chicken, or pork. Feel free to add some goat cheese, too. I didn’t because I wanted to do something delicious for my vegan readers, but I think it would be a wonderful addition.
Now that I’ve shared my resolutions, I encourage you to share yours, too. What do you want to do in 2016? Let me know in the comments section below!
- 2 small acorn squash (or 1 large)
- 1/2 cup cooked quinoa
- 1/2 cup cooked chickpeas, drained
- 1 small apple, cored and chopped
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cardamom
- 1/4 tsp ground ginger
- 2 Tbsp water
- Pinch salt
- Pinch black pepper
- Preheat oven to 400°F. Cut acorn squash in half lengthwise and scoop out seeds. Lay squash flesh side down on a cookie sheet lined with parchment and roast for about 15 minutes.
- While squash is roasting, stir together remaining ingredients in a medium sized bowl.
- Remove acorn squash from oven and flip over so the skin side is down.
- Scoop quinoa mixture into the holes of the acorn squash halves (about 1/2 cup each for a small squash).
- Return to the oven and continue to cook at 400° F until they are cooked through, about 10-15 more minutes. Remove from oven and serve while hot.