‘Tis the season for wonderful, comforting fall squash dishes. Pumpkin certainly seems to be the “A” list star of the Fall season, but there are so many other wonderful squash varieties out there that it’s unfair to completely pass them up.
One of my personal favorites is vegan acorn squash recipes. Acorns are smaller in size making them great for one person and the mild flavor acts as a blank canvas for your delicious creation. For this dish, I decided to add some Indian spices and kick up the heat with a bit of cayenne pepper.
In addition to a delicious, comforting meal you will be getting these great health benefits from this dish.
~ 20% of your RDA of vitamin C
~ 18% of the recommended daily intake of fiber
~ one of the best sources of the antioxidant beta carotene
~ over 10% of your RDA of both potassium and magnesium
This acorn squash recipe is a quick, tasty and perfect for a brisk Fall night. Serve over a bed of lightly steamed shredded carrots for an extra dose of beta carotene and a delicious added bit of sweetness.
Curried Stuffed Acorn Squash
2 acorn squash
3 cups kale, chopped
1 cup quinoa
1/3 cup almonds, chopped
1/3 cup dried cranberries
3 cloves garlic, chopped
1 tbsp curry powder
1 tbsp cumin
1/2 tbsp coriander
1 tsp cinnamon
sea salt and pepper to taste
1. Cut the squash in half and scoop out the seeds in the middle. Drizzle with olive oil and bake at 400 for 30 minutes.
2. While the squash are in the oven, bring 2 cups of water to a boil, add in the quinoa, cover and let simmer for 20 minutes.
3. In a bowl add together the quinoa, kale, almonds and spices; mix well.
4. Take the squash out of the oven, fill with the mixture and put back in the oven for another 15 minutes.
Also by Kathryn: Roasted Delicata Squash Salad
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Photo: Kathryn Farrugia
