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Anyone else ready for all things Thanksgiving?
In my experience, it is the most intimate of all holidays. A small moment in time, where we can actually stop and appreciate the people we love, and gather with them to celebrate an epic meal that was made at home. Life slows down for a second before the craziness of the Christmas season.
This time of year, I crave hot, hearty satisfying meals that are full of a variety of colors and textures. I also feel my body yearning for healthy food more than ever. One of my requirements for healthy food is that it must be fun to eat. This veggie stuffed squash is so representative of fall with it’s gorgeous color palette and elaborate presentation. I recommend grabbing the biggest, heaviest squash you can find! It also comes together easily and leaves you smiling and satiated for hours. Easy enough for a weeknight but impressive enough for a holiday dinner with friends or family, it’s a must for Fall and Winter evenings when you need an exciting meal. It will also leave you energized rather than sluggish, as we deal with the end of Daylight Savings, and darker days ahead. Tag #thenakedfoodlife on Instagram if you give this stunning and delicious meal a shot!
Rainbow Veggie Stuffed Acorn Squash
Ingredients:
1 large acorn squash, (or delicata squash), halved and seeds removed
2 c roasted or sautéed veggies (I like roasted bell peppers, sauteed garlicky mushrooms, caramelized onion, spinach or kale)
1 c dry quinoa, rinsed (or substitute lentils)
Optional: olives, plant-based cheese
1 tbsp avocado oil
Salt and pepper
Method:
Roast the squash flesh side down on a foil-lined sheet pan at 375 degrees for 45 minutes to an hour, or until tender. Meanwhile, add the quinoa and 1 1/2 c water to a medium saucepan (if using lentils use 3-4 c water and drain after cooking), bring to a simmer, cover, and cook for 15 minutes, until the water is absorbed and quinoa is fluffy.
Mix the warm quinoa, roasted veggies, avocado oil, and olives and cheese if using. Fill the squash cavities with the veggie mixture and serve immediately. Leftovers can be stored for up to 3 days. Reheat squash and veggies separating for faster and cleaner preparation.
