Stuffed Acorn Squash w White Bean Salad

Happy Friday everyone! It’s supposed to rain all weekend and I’m secretly looking forward to staying in, cuddling, and making soup…especially after last weekend’s long 4th of July weekend…I think I’m still tired from it!

I have come to realize that I’m obsessed with squash…summer squash, spaghetti squash, butternut squash, and now I’m adding acorn squash to the list. And the good news is that acorn squash has some awesome health benefits: It is an immune system booster, good for your eyes, nourishes your skin, supports digestion, regulates blood pressure, and strengthens your bones…so eat up!

This is a healthy, summery meal to make for guests (whenever you have a stuffed meal of any kind people are always impressed) or just make for you and your boo.

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Ingredients – Acorn Squash:

-3 acorn squash

-1/2 Cup quinoa

-1/2 Cup onion, diced

-1 Cup celery, diced

-1/2 Cup zucchini, finely chopped

-2 cloves garlic, minced

-Salt and pepper to taste

Directions:

-Preheat the oven to 375. Halve the squash laterally through the center (rather than through the stem), and scoop out the seeds

-Place the squash in a baking dish with the cut side down and fill the baking dish with 1/4″ of water

-Loosely cover with foil and bake until the squash and edible skin are totally soft, about 35 minutes. Set aside

-While the squash is roasting, cook the quinoa to package instructions

-Preheat a large skillet, plus coconut oil, over medium heat for about 1 minute. Add the onions and garlic and saute for about 7 minutes, stirring often, or until the onions turn nice and brown

-Add the mushrooms, celery, zucchini, salt and pepper, and cook for about 5 minutes stirring occasionally

-Remove skillet from heat ^ Add the quinoa to the vegetable mixture and stir together

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-Fill each of the cooked squash halves with the quinoa mixture, packing them firmly to fit as much of the mixture into each half as possible

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Ingredients – White Bean Salad w Basil – Shallot Vinaigrette

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-1 small shallot, minced

-2 Tablespoons white wine or champagne vinegar — I always opt for white wine because I like the taste better in food & I get to have a glass with dinner 😉 —

-1/4 Cup oil of your choice

-1/4 Cup fresh basil, finely chopped

-1 15 oz can garbonzo beans, rinsed & drained

-1 15 oz can cannelini beans, rinsed & drained

-1.5 Cups frozen edamame, thawed

-1 Cup cherry tomatoes, halved

-1 small yellow bell pepper, diced

Directions:

-Whisk together shallot and wine (or vinegar) in a small bowl. Whisk in oil until emulsified, then whisk in basil. Season with salt and pepper

-Toss together beans, tomatoes, and pepper in large bowl. Drizzle with dressing and toss again to coat

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^ so pretty ! <<< If I could have everything in my kitchen pink, I would be happy ❤ ie the bowl…plus my immersion blender and nice knife are all pink ❤ #AllPinkEverything >>>

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^ My Himalayan Pink Salt making an appearance in the back . . . I think everyone should switch from white, traditional salt to Pink Himalayan ! White (bleached) food of any kind is no good for you, and pink salt actually has health benefits !

XOXO

Quick question for y’all. As I become more aware everyday of what I am cooking with and putting into my body, I’ve realized that I don’t want to be using foil to cook with anymore ! (Plus Sean keeps telling me that it’s bad for you)

This will be a hard change to make, since it is so easy to use . . . but does anyone have any suggestions as to what else I should use ? I only really use foil when I put it over casserole dishes in the oven . . . interested to hear what else works!

 

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