I feel like I’m going to keep apologizing to you all for a while. However, I am truly sorry that I have kept this delicious recipe from you for so long. I made this way back…yeah a while ago and it was absolutely scrumptious. I am actually wondering why I haven’t made it again recently…this will change by sometime next week.
I’ve been thinking of ways to not take out the cheese (because I do feel that a little cheese every once in a while does the body good), and I think some cottage cheese might actually do the perfect trick. Yes, it’s dairy but it’s packed with protein and low in fat…and it’s super creamy so I just think it will be all kind of awesome. Not saying that the original wasn’t all kinds of delicious because it most definitely was. For sure.
Note: and yes, this recipe is from the awesome gals at Food Heaven Made Easy. Check em outttt.
Adapted from Food Heaven Made Easy
1 Acorn squash
3 tablespoons of olive oil
1 cup of quinoa
1 cup of chickpeas
3 tablespoons of shredded Parmesan cheese (goat cheese or cottage cheese!)
3 tablespoons of chopped onion
3 cloves of chopped garlic
1 teaspoon of oregano
Salt and pepper to taste