Acorn Squash - a Healthy, Light & Vegetarian Summer Favorite
Where does one begin with Acorn Squash? There are so many ways you can prepare it! This is one of my favorite main dish recipes for the summer (paired with my favorite chilled white wine, of course)... its light, packs in protein, and doesn't lose flavor. There are so many ways you can alter this to your personal taste by adding more/less/removing of an ingredient. Below is how I prepared it, I just love this combination of fresh herb flavors and textures once all the ingredients are combined.
INGREDIENTS
Nutrition- 1cup uncooked quinoa
- 1(15 1/2 ounce) can cannellini beans
- 1⁄4cup olive oil
- 2tablespoons fresh parsley
- 2tablespoons of fresh mint
- 2tablespoons fresh basil
- salt & pepper, to taste at end
- 1
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DIRECTIONS
- Pre-heat oven to 400 degrees. Slice acorn squash in half, remove seeds, place on baking sheet, sprinkle with a bit of olive oil, salt, pepper to taste. Cook for ~1hr until you can stick a fork through easily (like a baked potato).
- In sauce pan, cook the quinoa - follow directions on box (normally its 1 c fresh quinoa to 2 c water).
- Add can of Cannellini beans to quinoa.
- Add 1/4 c of olive oil to quiona.
- Add to quinoa, salt/pepper to taste (I used ~ teaspoon of salt and a teaspoon of pepper).
- Right before you remove squash from oven (as quinoa has cooled) add fresh herbs to quinoa.
- To plate & serve: Place 1/2 acorn squash on dish, spoon 1/4 of quinoa mixture, top with fresh avocado, feta cheese and sliced radish. Can drizzle with a bit more olive oil if you prefer and even a squeeze of lemon or lime.
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