A vegan, gluten-free, sugar-free, dinner that’s packed with great protein and nutrients, vitamins and minerals.
Although it is still in the 90′s in Florida and we are still playing at the beach and swimming in the pool, my brain is telling me that the cooler weather and fall is happening somewhere. I just love pumpkin and squash recipes, apples, and fall baking. So, for dinner I made a stuffed squash that has pumpkin seeds, apple, raisins, and fall spices but also some quinoa and tofu crumbles to bump up the protein
1 acorn squash (double the recipe for 4 people)
approximately 4-6 oz of soy crumbles
approximately 1/4 cup cooked quinoa (I make about 2-3 cups and then toss it in other recipes throughout the week)
2-3 T chopped onion
2 garlic cloves minced
2 T raisins
2 T raw pumpkin seeds
1 T olive oil
1/2 small apple, diced
dash of cayenne pepper if you like a kick
Cut your squash in half (either direction is fine), scoop out the seeds and discard, and place the squash cut side down in a baking dish with water covering the bottom of the pan. Roast at 350 degrees for approximately 45-60 minutes.
While the squash is cooking, cook the quinoa as per package directions.
When the squash is just about done, saute your soy crumbles, onion, and garlic in olive oil for 3 minutes. Add the cooked quinoa, pumpkin seeds, apple, raisins, cinnamon and nutmeg and heat through for a couple of minutes. Add a dash of cayenne if you like and sprinkle in a little parsley.
Carefully remove the squash and place in large bowls or on a plate. Scoop the filling into the squash and dinner is served.
Choosing healthy living over dying