Right in time for US Thanksgiving, our newest guest blogger is Tammi, author of GMO Free Girl. Here she is in her own words, “Hi! My name is Tammi! I live in California with my husband and 3 kids and I have been vegan now for 4 years. When my son was 11 months we found out he was allergic to dairy so we changed the way we eat, and that meant going vegan for me and the kids – still working on the hubby! I have a passion for the environment, informing others about the dangers of GMOs, and I love making a mess in the kitchen! Here is my recipe to share!”
Why stuff a turkey when you an stuff a squash instead? I guess you can say I’m violent that way – I like to cut my squash open, scoop out the insides, cook them, and then stuff them. Ok, just a little vegan fun there – I couldn’t resist.
There are so many different types of squash and the acorn squash is one of my favorites for it looks. When you cut it open it looks like a pretty flower. Plus, it really is the perfect squash for a single serving, making it a fabulous way to impress your guests on Thanksgiving!
Don’t forget to save your seeds and roast them! Just like pumpkin seeds, winter squash seeds make a great snack food too. Once you have removed all the seeds, sprinkle them with a little salt and place them in a single layer on a [preferably lined] cookie sheet and roast them at 170°F for 15-20 minutes. The seeds contain a good amount of monounsaturated and polyunsaturated fats, so don’t let them go to waste!
I hope you all enjoy this recipe and have a wonderful pre-Thanksgiving weekend! It feels like a Friday to me because my kids are off school already. Yay! I’m thankful for school, but I’m also thankful for cozy mornings with my kiddos.
Quinoa Stuffed Acorn SquashServes 6
- 3 acorn squash
- 1 cup quinoa
- 2 cups water
- 5-6 large kale leaves
- 1 package cremini mushrooms (approx. 2 cups)
- 4-5 celery ribs
- Juice of 3 lemons
- Lemon zest
- 1 tablespoon shoyu
- 2 tablespoons olive oil
- 1 teaspoon salt
- freshly ground pepper, to taste
- Always start by thoroughly washing the outside of the squash. Then cut each squash in half and scoop out the seeds. Save the seeds for later so you can roast them!
- Clean the mushrooms by rinsing them in cool water and lightly rubbing them with a towel. Remove and discard the stems.
- Thinly slice the mushrooms and place in a bowl. Add the shoyu and the juice of 2 lemons and let the mushrooms soak while you prepare the rest of the meal.
- Preheat the oven to 350 degrees. Rub the top of the squash with olive oil and sprinkle with salt. Place the squash cut side up onto a baking dish. Bake for 30-35 minutes or until the inside is soft.
- In a small saucepan, add in the water and quinoa and bring to a boil. Reduce to a simmer, cover with a lid and cook for 10-12 minutes.
- Cut the stems out of the kale leaves and discard. Thinly slice the kale into small ribbons and place in a large bowl.
- Dice the celery and add to the bowl.
- Drain the mushrooms and add to the bowl with the kale and celery.
- When the quinoa is done cooking, fluff it with a fork and add it to the bowl with the rest of the veggies. Mix everything together and add the juice of the last lemon, olive oil, and salt and pepper. **Tip – the longer you let the quinoa sit, the better the flavors will be. I let mine sit for at least 15-20 minutes before serving.
- Once the squash is done, remove them from the over and let them cool off for about 5 minutes. Because they will be the “bowl” in this dish, you don’t want them to be too hot to touch!
- Add in the quinoa and top with lemon zest for an additional boost of flavor! I also love to crack some fresh pepper on the top for presentation.