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Curry Quinoa Stuffed Acorn Squash (WEM)
Recipes | December 06, 2017
*yields 2 portions
Ingredients:
1 acorn squash
1/2 cup dry quinoa (yields 2 cups cooked)
1 small shallot, coarsely chopped
2 cloves garlic, thinly sliced
1/2 can (15 oz) chickpeas (garbanzo beans)
1 tbsp extra virgin olive oil
1/2 can (15 oz) diced tomatoes
1/2 cup hot water + 1/2 tbsp vegetable bouillon (mixed)
1 1/2 tsp curry powder
1/2 tsp cumin
1 tsp garam masala
1/2 tsp paprika
1 tbsp maple syrup (or Choc Zero Maple Syrup)
a dash of cayenne pepper
2 tbsp Cilantro, chopped (optional)
salt & pepper to taste
Instructions:
1. Preheat oven to 425F degrees.
2. Slice the acorn squash in halve and take out the seeds. Season with salt and pepper and drizzle with extra virgin olive oil. Place seasoned halves face down on a large non-stick baking sheet into the preheated oven and bake for 30 minutes.
3. In the mean time cook the quinoa according to package directions.
4. When the quinoa is cooked, heat up the olive oil over medium heat in a large skillet and add the onion. Sauté for about 3 minutes, then add the garlic. Cook for one minute and then add the chickpeas, tomatoes, quinoa and stir to combine. Lower the heat to low, add all the spices and bouillon and mix well.
5. Use a large spoon and scoop out the squash from it’s peel – leave some of it inside the shell if you want to keep them as bowls for plating. Toss the squash into the pan with the quinoa – it’s going to “melt” into the dish. Add the cilantro and stir to combine.
6. Serve your curry in the acorn shell and garnish with fresh cilantro.
Macros Per Portion:
Calories: 370.4
Carbs: 74.7 g
Net Carbs: 59.1 g
Fat: 4.6 g
Protein: 12.3 g
Private Member |
berlin, germany
Hello,
my super shred meal plan link has disappeared from the site. Can you, please help me?
Thank you & Greetings,
Ralica
Private Member |
My meal plan has also vanished.
Private Member |
berlin, germany
Mine is back now!😄
Private Member |
Thanks, I can see mine as well. 🙂
Private Member |
scottsdale, az, usa
Just made this and it was yummy. It took awhile to make but worth it!
Private Member |
I made this and it was fabulous. It was even better after it had cooled down.
Private Member |
woodbridge, virginia, usa
This recipe is absolutely delish!!!!
Private Member |
austin, tx, usa
Made this finally after looking at this recipe as a “winter” meal. It’s spring now and this dinner was amazing! My husband and 11 yo loved it too. I’ll be making this easy meal throughout the year for sure. Thx Zuzka!
Private Member |
san francisco, ca, usa
Day one, here we go! I’m excited to see what the next 8 weeks hold!
I had to substitute sweet potato for the acorn squash…… couldn’t find winter squash anywhere!
Private Member |
Can I replace the (?) pumpking with zuchinni? I think it should work too…