This will be on our Thanksgiving table again this year. I'll also make these with my traditional bread stuffing - Herb & Shallot Stuffing. 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 it's just as delicious and everyone loves it.
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!
