Sunday, November 03, 2019

Thanksgiving 2019: Stuffed Honeynut Squash



This and another version of this will be on our Thanksgiving table this year.  My plan is to also make these with my traditional bread stuffing - Herb & Shallot Stuffing.  But I will use veggie stock in place of turkey/chicken stock and I will use olive oil in place of butter.  I have one Vegan in my house and this will be for her but I guarantee that everyone will love it.
My husband just reminded me that many years ago I convinced a long-standing Vegan to eat a homemade apple pie.  We were in Milwaukee for a wedding and we attended the city's Third Ward Block Party.  One of the vendors was  selling these amazing apple pies - individual, roasted in a little brown paper bag with a very delicate butter crust.  Maybe I was being a little bit naughty by convincing our Vegan friend to partake but he LOVED it! Ha!

Wishing everyone a very Happy Thanksgiving! xoxo
Quinoa-Stuffed Honeynut Squash

1 cup Quinoa, cooked
Juice of one lemon
1/4 or to taste Spanish or Italian Olive Oil
1 tsp honey
salt and freshly ground pepper to taste
one bunch italian parsley, chopped
one jar chickpeas, drained



Cook quinoa, remove from pan to large bowl and allow to cool slightly.  Whisk together the lemon, oil, honey and pour over quinoa.  Add Salt and pepper to taste.  Fold in chickpeas and parsley.  (This makes a lot!  Use it during the week - packs up nicely in lunchbox.)

Cut honey-nut squash in half, remove seeds, drizzle with olive oil and salt & pepper (I also added a tiny bit of brown sugar but this is optional).  Turn skin size up (flesh down) on baking sheet and roast at 375 degrees for about 30 minutes until knife inserted into skin goes in without resistense.  Scoop quinoa into cavity of squash (as much as you can to overfilling) and put back in the oven to warm through (about 10 minutes).  Enjoy!



























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