Happy World Vegan Day Everyone (:
I hope you all had a fun and safe halloween night last night, I know I did trick-or-treating with my adorable cousin!!
The other night I made Derek and I an amazing plant-based meal for dinner: Stuffed Acorn Squash. I had been wanting to give this a try for a while now after eating it for dinner out a couple times.
Orzo and veggie stuffed acorn squash from The Cape Sea Grill (Cape Cod restaurant week):
Rosemary quinoa stuffed acorn squash from the #FioriGreenwoodWed (beautiful wedding at Moraine Farm, Berverly, MA):
All delicious… but I love my version best (:
This isn’t just any stuffed squash… this is the epitome-of-fall stuffed squash, it is taste-buds-going-crazy stuffed squash, it is even-my-omni-boyfriend-loves-it stuffed squash… could you ask for anything more?
Acorn Squash Stuffed with Curried Quinoa and Lentil Risotto
1 medium acorn squash
1/3 cup dry lentils
1/2 cup dry quinoa
2 tablespoons olive oil, plus more to drizzle on squash
1 2/3 – 2 cups water or veggie broth, plus more for cooking lentils
2 tablespoons golden raisins
1/2 teaspoon curry powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon turmeric
Sea salt and black pepper, to taste
4 apricots, diced
2 tablespoons pecans, roughly chopped + more as garnish
2 tablespoons Earth Balance buttery spread
Preheat the oven to 400 degrees fahrenheit. Slice the acorn squash in half, from stem to bottom, and scoop out the seeds and stringy squash with a spoon. Place the squash halves on a roasting pan, flesh side up, with about 1/2 inch of water in the pan to prevent the squash from drying out. Drizzle with a little olive oil and sprinkle with sea salt. Bake for about an hour, or until very tender.
Meanwhile, cook the lentils in a small saucepan according to package directions. Set aside once done.
In a large sauté pan, heat the olive oil over low-medium heat. Cook the dried quinoa for a minute or two until all the quinoa is covered in oil and slightly toasted. By the 1/3 cup add in liquid, stirring constantly, until absorbed and then repeat. Follow this method (add liquid, stir until absorbed, add liquid…) until the quinoa is cooked through and creamy. Add the raisins and cook until softened then add the cooked lentils. Stir gently. Add more liquid if the quinoa seems dry.
Stir in the remaining ingredients: curry powder, garlic powder, onion powder, diced apricots, chopped pecans, and Earth Balance.
Spoon the curried quinoa and lentils evenly in to each cooked squash half, garnish with chopped pecans, and enjoy!