vegetarian stuffed acorn squash

Ingredients:

2 acorn squash

1/2 cup quinoa

1 cup low sodium vegetable broth

¼ teaspoon salt

Half of a yellow onion, diced

½ tablespoon olive oil

1 bag TJ’s power to the greens*, chopped

1 can low sodium chickpeas

1/3 cup dried cranberries

1/4 cup pumpkin seeds

1/2 cup parsley, chopped

4 oz goat cheese, crumbled

salt and pepper to taste 

Instructions:

1.       Preheat oven to 400F.

2.       Cut acorn squash in half lengthwise (from tip to stem). Scoop out seeds (I recommend saving them for roasting and snacking). Lay cut side up on a baking sheet. Spray with olive oil and sprinkle with salt. Roast for 40 minutes or until fork tender.

3.       Cook your quinoa while the squash roasts. Add quinoa to a pot with vegetable broth and salt. Bring the mixture to a boil, then turn down and simmer for about 15 minutes until the liquid has all absorbed.

4.       Heat olive oil over medium heat. Add onion and cook for about 5 minutes until it starts to soften. Add power greens and cook for a couple more minutes until they start to wilt.

5.       Put the onions and greens into a large mixing bowl. Add the quinoa when it’s done cooking and stir well. Then mix in the chickpeas, cranberries, pumpkin seeds, and parsley.

6.       When the squash is done cooking, remove it from the oven. Then mix goat cheese into the filling. Taste the filling and add additional salt and pepper as needed.

7.       Divide mixture evenly between 4 halves of the acorn squash. Feel free to use a spoon to press it in well.

8.       Return stuffed squash to the oven for another 5 minutes. Remove and serve. You can eat the skin of the squash :)

Tips and Substitutions:

If these are too messy to eat- make the bowl version! Cut acorn or one large butternut squash into cubes, roast for 30 minutes at 400F. Serve alongside filling in a bowl.

If you don’t have a Trader Joe’s near you, then baby spinach or kale would work well. One bag is about 4 cups.