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!
