This is my first time making acorn squash and it was sooo delicious and flavourful. A perfect festive meal for Thanksgiving or Christmas or when it’s a cozy chilly night. Just be careful when you’re cutting the squash in half. I found it a bit tricky so just go slow so you don’t accidentally hurt yourself.
- 1 acorn squash, halved and seeded*
- 1 tsp extra virgin olive oil
- 1 green onion/scallion, chopped
- 1/4 of a green + red bell pepper, finely chopped
- 1 garlic clove, minced
- 1/2 tsp ground cumin
- 1/4 tsp ground ginger or 1/2 tsp fresh minced ginger
- 1/3 cup cooked quinoa (if you can find red quinoa, it’ll make the finished dish more festive and vibrant)
- optional: vegetable stock (for cooking the quinoa – you can just use water if you don’t have any stock)
- 1/2 cup cooked chickpeas
- 1 tbsp lemon juice
- pinch of sea salt
- for drizzling/sprinkling on top after baking: pure maple syrup, raisins/dried cranberries and pinenuts
*You can save the squash seeds and clean them off, season them with garlic powder, cayenne, sea salt, onion powder, honey, a bit of olive oil…etc and then place them on a baking sheet with some parchment paper and bake them at 400F for around 10 minutes or until crunchy. It makes for a healthy snack.
- Preheat oven to 400F
- Place parchment paper on a baking sheet. Lightly coat it with some extra virgin olive oil. Place the two acorn halves flat-side down on the sheet. Bake for 40 minutes or until tender.
- While the acorn squash is baking, you can prepare the quinoa mixture. Cook the quinoa (cook in low-sodium vegetable stock for more flavor).
- Heat a non-stick skillet with 1 tsp of olive oil over medium-low heat and add in the green onion, green and red pepper, garlic, ginger and cumin and cooking for a couple of minutes. Stir occaisonally do that everything gets cooked evenly.
- Add in the cooked quinoa, chickpeas and lemon juice and cook for a few more minutes, stirring occaisonally. Remove from heat and set aside.
- Once the squash has finished baking, carefully flip them over and place on a large plate. Scoop the quinoa mixture into each half of the squash and drizzle with maple syrup and sprinkle raisins/dried cranberries and pinenuts on top.