Stuffed Acorn Squash

Stuffed Acorn Squash

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

Ingredients 

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

Directions
1) Pre-heat oven to 400 degrees
2) Wash squash and cut it in half.  Scoop out seeds from the inside with a spoon.
3)  Make approximately 5-10 slits on each half of squash with a knife
4) Rub 1 tablespoon of olive oil (or coconut oil) into each half, sprinkle with salt.
5) Place squash on a baking sheet and place in oven.  Pour 1/4 cup of water onto the bottom of the pan.
6) Cook for 45 minutes or until soft.
7) Meanwhile, cook quinoa according to package directions.
8)  When quinoa is finished cooking, add in drained chickpeas and mix well.
9) Heat one tablespoon of oil in separate saucepan and saute chopped onions and garlic
10) Add quinoa and chickpeas and then season with oregano, pepper and a pinch of salt
11) Once squash is finished cooking, remove from oven and mix the insides with a fork.  Add the quinoa and chickpea filling.
12)  Top with Parmesan (or goat) cheese and place in oven again and bake for an additional 5-7 minutes until cheese melts.
13) Share and Enjoy!
Um. Yeah. Make. Now. Love.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s