Happy {Belated} New Year! I know I’ve been a little MIA this week, but I’ve been soaking up as much time as possible with Josh before Monday arrives and it’s back to reality! We have both been off since Christmas, and this time has been an absolute blessing, as it provided some much needed rest!
Many of you know from keeping up with previous posts, that 2014 was an incredibly difficult and heartbreaking year for my family. We have battled so many ups and downs with my mom’s rapid decline in health. If you are new to Lemons and Basil and are curious as to what I’m referring to, you can read more here and here {final update here}. I wish I had a wonderful update to give, but I’m afraid I don’t at this time. However, my dad has retired, which is a huge blessing, and is now my mom’s full-time caretaker. His love for my mom and his continued effort to seek treatments to help her, while taking care of her every need in the day-to-day, completely inspires me.
I say all of this, because in many ways I am eager to see 2014 go, happy to have it behind me. However there were many wonderful things that took place this past year as well, and my family experienced the love and kindness of so many people, creating many memories I hope to never. And while 2014 was hard to say the least, I have a lot of hope that 2015 holds an abundance of blessings. And I’m not only hopeful, but I find I have a prayerful spirit, that truly believes good things lie ahead. The past several days off, have really allowed me to sit and ponder many of these things, perhaps more than I have in the past. And for now, I feel like I’m headed into the new year with anticipation, hope, and even a few goals.
I hope each of you have found some time for reflection these past few days as well, and if not, it’s not too late! Okay, I’ll stop with the rambling of my personal life and get to talking about this Stuffed Acorn Squash with Quinoa and Aged Cheddar! This is a wonderful meal, easy to prepare, and perfect for the colder days ahead.
The acorn squash was an easy choice for this dish, but Butternut or Delicata would work just as well. The inspiration for this stuffed squash, came out of my love for this Roasted Brussels Sprouts with Acorn Squash and Quinoa. The flavors blend and compliment each other so well, I was eager to recreate a similar combination in a different format. I’m happy to say, the result was exactly what I was hoping for.
The quinoa and garbanzo beans create a lovely texture, while the acorn squash and coconut sugar add a light sweetness that perfectly compliments the savoriness of the aged cheddar. It’s definitely a recipe to try if you’re a fan of a little sweet with your savory!
Wishing all of you a wonderful 2015!
Stuffed Acorn Squash with Quinoa & Aged Cheddar
Ingredients
- 1 acorn squash
- 1/2 tbsp balsamic vinegar
- 1/4 cup dry quinoa cooked according to package directions
- 2 cups fresh spinach
- 1/2 cup garbanzo beans rinsed and drained
- 1 tbsp coconut sugar
- 2 ounces aged cheddar shredded or chopped
Instructions
- Preheat Oven to 400 degrees.
- While oven heats, cut acorn squash in half, remove seeds, then cut criss-cross patterns over each squash half, careful not to cut the skin.
- Bake Squash on baking sheet for 25-30 minutes, or until flesh is cooked through.
- Meanwhile, cook quinoa according to package directions.
- Once quinoa is nearly cooked, add chopped spinach and balsamic vinegar to medium sauce pan, and cook over medium heat 3-5 minutes or until spinach is wilted. Turn burner to low, then add garbanzo beans, cooked quinoa and coconut sugar to wilted spinach, stir to combine.
- Once the squash has cooked, allow to cool, then scrape the flesh out {should be in chunks from scoring the flesh} of each half, leaving a thin layer in skin for stability.
- Add the cooked acorn squash pieces to the spinach mixture on the stove, stir and cook for another minute, then spoon the mixture evenly into each half.
- Top with the aged cheddar cheese, sprinkle a little extra coconut sugar on top, then bake another 5-7 minutes at 400 degrees, or until cheese is melted.
- Serve and eat!
Nutrition
