Sunday, December 1, 2013
Chickpea & Spinach Date Stuffed Acorn Squash !! (Vegan and Vegetarian)
Another awesome recipe is here to help keep you on track during the No Excuse November Challenge!!
(Which, yes, does extend into December. Haha!:) )
Not too long ago, I posted another recipe including stuffed acorn squash.
In that same post,I also promised to be more creative with the cooking method of said squash. Well, folks, that time WILL come... however, today is not that time. Baking it is just too easy and good to pass up.
I love that they are in season right now! Usually we do not buy them because they'e nearly always $2/lb at the grocery store. But, now that we have been seeing them at our local farmers market (plus the fact that Albertsons just had a sale for $0.75/lb! Haha.), we stocked up on a few at home.
I was inspired for the stuffing part of this recipe from The Gracious Pantry's Clean Eating Spinach and Chickpeas. If you aren't familiar with Tiffany, seriously go check her out NOW. I have been following her site for a few years now. Really, she was the first food blog I started checking on a daily bases. She was a huge inspiration for me to start cooking for myself... seriously, I would get in trouble at the school computer lab for being on her site and not finishing my power point!
Anyways, here is a super simple recipe that is very filling, and really tasty. It is also vegetarian and vegan friendly, but can easily be made for a more carnivorous eater by adding some ground turkey or beef that has been browned.
I know the seasonings of cumin and cinnamon may seem very odd together, but once you try it, you won't be thinking so! They compliment each other really well, and are what makes this dish so unique.
Chickpea & Spinach Date Stuffed Acorn Squash
1 acorn squash, halved
1 15 oz can chickpeas
4-5 dates, chopped
1 TBSP cumin
1 TBSP cinnamon
dash of sea salt, optional
handful of baby spinach
handful of kale
handful of collard greens
1/2 cup unsalted vegetable stock
1) Bake your squash at 450 degrees for around 40 minutes, or until soft.
2) Rinse and drain your chickpeas. In a pan, add your stock over medium high heat.
3) Chop your dates, and add them, the greens, and the spices to the pan. Toss around a bit so the spices coat the greens, and cover the lid.
4) After a few minutes, add your chickpeas and cover until the greens are wilted. Reduce the heat.
5) Stuff each acorn squash half with the mixture, and enjoy!
You could also use raisins in place of the dates, as on the Gracious Pantry, but I thought the dates give a slightly different flavor.
What are your favorite ways to use acorn squash?
What are some sites that got you inspired to start cooking?