Enter in one of my favorite simple yet impressive meal hacks as of late. Instead of having to deal with peeling and chopping up squash (my least favorite thing about cooking with gourds) I cut it in half, scoop out the seeds and roast it. Then I use it as an edible bowl to stuff with whatever I have on hand (usually some sort of fiber-rich grain/veggie/protein combo).
I’ve been making this quinoa, walnut, maple + sage mixture on repeat, and for good reason. Not only is it easy and tasty, but it sneaks in some insane flavor and health benefits with the use of bone broth to cook the quinoa in.
Most of these benefits are tied in part to the rich amount of gelatin, collagen and amino acids (such as glutathione) found in bone broth. If you want to learn more about how bone broth is made and why exactly it’s so health promoting, I suggest you start with this post. Or leave a comment below and I’m happy to write more on the topic!
Suffice it to say, I’m a huge fan, especially since it’s extra beneficial to consume when nursing (the rich source of minerals like calcium, magnesium and phosphorus help you to produce even more nutrient-rich milk that helps your baby build strong healthy bones).
My favorite brand to cook with is Bonafide Provisions, as they only use organic, grass-fed, pasture-raised bones for optimal nutrient-density (and flavor).
Long story short, this is a dish that not only looks and tastes impressive, but sneaks in some amazing health benefits to boot. Try bringing it to your holiday gatherings, or whipping it up when you need something extra filling, cozy and delicious to warm to you this winter.
Happy Healthy-ish Holidays My Love,
Stuffed Acorn Squash Bowls with Quinoa, Walnut, Maple + Sage
This dish not only looks and tastes impressive, but sneaks in some amazing health benefits to boot. Try bringing it to your holiday gatherings, or whipping it up when you need something extra filling, cozy and delicious to warm to you this winter.
Author: Lauren Chambers
Recipe Type: side dish, entree, appetizer
1 acorn squash, sliced in half lengthwise and innards/seeds removed
Preheat oven to 425. Coat acorn squash halves with 2 of the minced garlic cloves, 1 tbsp of ghee (melted), a sprinkle of sea salt and pepper and roast facing down for 30-40 minutes (until squash flesh is soft, tender and caramelized around the edges).
While squash is roasting, cook 1 cup dried quinoa according to package instructions, substituting bone broth for the liquid (typically it needs to be simmered 12-15 minutes, until liquid absorbed).
While squash and quinoa are cooking, melt 1 tbsp of ghee in a large stovetop pan over medium-low heat and toss in walnuts. Let them toast for about 5-10 minutes.
Once quinoa is done cooking, add another tbsp of ghee and the rest of the garlic into the stovetop pan with walnuts, then toss in the greens. Saute until cooked, then add in the cooked quinoa (you’ll most likely have extra quinoa).
Stir mixture, adding in salt, pepper, 2 tbsp of the maple syrup and the sage (and cheese if using).
Remove from the heat and stir in pomegranate seeds. Set aside.
When squash is done cooking, let cool for a few minutes, then drizzle the other 2 tbsp maple syrup into the halves to soak into the flesh. Scoop quinoa mixture into the bowls and top with more fresh herbs or pom seeds.