Have you started planning your Thanksgiving menu yet? I’m in denial it’s just over a week away, eek. How is November already half way over?! I always like to try a couple new recipes for Thanksgiving, but my one staple when we have vegetarian guests is to serve some version of stuffed acorn squash.
Quinoa stuffed acorn squash are so satisfying and festive! And they’re also perfect to enjoy during the fall when you’re craving a healthy meal or having vegetarian friends over for a dinner party. I made this version, with curried quinoa, chickpeas, and spinach a couple weeks ago, and I’m already looking forward to making them again!
Curried Chickpea and Quinoa Stuffed Acorn Squash
4 acorn squash, cut in half with seeds and pulp removed
1 cup quinoa
2 cups vegetable stock
2 teaspoons curry powder
1 teaspoon ground cumin
Juice of half a lime
1 teaspoon salt
1 tablespoon canola oil
1 leek, white and light green parts only, chopped
2 tablespoons garlic ginger paste
8 ounces frozen chopped spinach
1 15-ounce can chickpeas, rinsed and drained
Preheat oven to 375˚F. Place squash cut side down on a large cookie sheet sprayed with nonstick cooking spray. Bake at 375˚F for 35 to 40 minutes or until tender.
Meanwhile, place quinoa and stock in a stockpot over high heat and bring to a boil. Reduce heat to low and simmer 10 to 15 minutes or until all water is absorbed. Stir in curry powder, cumin, lime juice, and salt.
Meanwhile, place canola oil and leeks in a large nonstick skillet over medium heat and sauté for 6 to 8 minutes or until leeks are tender. Add garlic ginger paste and cook one additional minute. Add frozen spinach and chickpeas and sauté 6 to 8 minutes or until spinach is tender. Stir mixture into the quinoa and evenly pile quinoa into the cooked squash. Makes 8 servings.
Nutrition: 235 calories, 2.1g fat, 7.9g fiber, 8.1g protein per serving
Cost: $1.42 per serving