Acorn Squash Brownies

This post is part of Tasty Tuesday Linkup on Lean Lena!

Recently, I was sent some products from NuNaturals Stevia to test out. These brownies were the first thing that I made with the samples!

I have made brownies before without Stevia. I usually do not use the stuff, as I will discuss in a later post. But I feel that in moderation it is fine. Plus, it was fun to test out in a recipe!

 

So you might be wondering how the acorn squash plays in with these brownies.

 

It is no secret that I love the stuff, but sometimes I will bake them and they just don't taste right.

 

It is a bummer because I spend that entire hour of the squash in the oven with my mind and tastebuds dreaming about that sweet, delicious flesh of the wonderful winter squash.

 

Too bad this squash didn't taste sweet! They were more bland than anything. So instead of wasting the squash, I figured it would make a nice base for some other recipe, just as bananas or pumpkins do.

 

 

Acorn Squash Brownies

Yields one small pan

 

1/2 medium acorn squash flesh, seeds removed

1/3 cup dark unsweetened cocoa powder

2 TBSP coconut flour

1 TBSP oat flour (I used NuNaturals brand)

1 TBSP ground flaxseed

1/3 cup honey

1/3 cup walnuts (or nuts of choice)

1-2 pieces dark chocolate, crumbled in the mix

1 egg

dash of almond milk

1 dropper full of Vanilla Stevia

TBSP cinnamon

dash of sea salt

 

Preheat the oven to 350.

 

Warning... the brownie mix looks like a giant turd pile!!

Mix all the ingredients in a mixing bowl until smooth, then transfer over to a small brownie pan.

 

Bake in the oven for 20 minutes, or until the top has darkened and is firm (but not hard).

 

Drizzle with more honey if desired!!

 

 

Have you used Stevia?

What is your favorite brownie recipe?

 

Natalie  

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
Serves 2

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?

Natalie

Fall Saute Stuffed Acorn Squash- Vegan, Vegetarian, Paleo, Dairy and Sugar Free

From my last post with WIAW, you saw my delicious acorn squash... I had leftovers of the recipe I am about to post.

My goodness,  I LOVE acorn squash. You can do so much with it! Saute it, make it sweet or savory... my person favorite it just to bake it in the oven. However, maybe that is because I have yet to TRY it any other way... I need to be more adventurous next time I prepare one.

Whats even better, is that fall is right around the corner, so these babies are in season! I have been seeing them at the farmers market when I go each weekend. Local+In season+Tasty+Healthy= Awesome.

Anyways, when I was at the farmers market last, one of the nice ladies mentioned I should try grating some of the squash I bought and sauteing it. You know, kind of like "noodles" I will use it in a "pasta" recipe for sure, but for this meal, I just decided to combine the two ideas (shredded squash with well, more baked squash...) and YUM! The textures are nice and the flavors float well together.

Anyways... on to the food!

Saute Stuffed Acorn Squash
Serves 2 

1 medium acorn squash
1 medium carrot
2 medium zucchinis
1 cup shredded or thinly sliced cabbage
1/4 cup diced onion
1/4 cup unsalted stock
2 TBSP coconut oil
1/2 TBSP garlic powder
pinch of sea salt
pinch of black pepper
3-4 TBSP unsalted tomato paste


1) Bake your acorn squash, wrapped in foil, in a 450 degree oven for 30-40 minutes, or until its soft and some juices have escaped.

2) Grate them veggies up (not the onion)! This is really fun to do, actually. Its crazy how much mass three little veggies create. It's awesome to watch the pile grow! I placed my shavings into a bowl as I proceeded.

3) Heat the coconut oil over medium high heat in a pan. Saute your onions until tender, then toss in grated veggies.
Saute for about 5-7 minutes.

4) Toss in your spices and tomato paste, and add the stock. Stir until combined, and the paste thins out slightly. Cover, and turn down heat.

5) Cut open your acorn squash, remove the seeds (if wanted), and stuff with your veggies. Enjoy!

This recipe was not only super fun, but REALLY crazy easy.

You can even get the kiddos to help with this one. It's an easy way to get them to eat their vegetables when they are helping cook, plus it always helps when the food looks pretty! :)

What are some ways you use acorn squash?
How do you get your kids involved in the kitchen, and how do you get them to eat healthy?

By the way... I think I may start leaving off the names of the recipes of the pictures of them. What do you think?

Natalie

What I Ate Wednesday #10

Wowzas! 10 already?

Tuesdays eats are pictured below. Not the prettiest of pictures, I know!

Breakfast:

A redo of last week, except a cup of homemade chicken broth. We crock potted a chicken the night before and had some leftover yum! So I heated it up alongside my breakfast.

Lunch:

Some leftovers from this beauty! I absolutely ADORE acorn squash. Recipe is to come soon. ;)

Dinner:

Sauteed vegetables with spaghetti squash and a pan roasted chicken breast. There was more squash and veggies where that came from, I just made it look decent for a picture!

By the way... If you have not noticed yet, my Facebook name has been changed from "Holistic Meal Planning" to "Mean, Green, Clean Eating Teen". I was advised that this way more realistic and would be far less confusing for readers.

However, I am still offering meal planning (DISCLAIMER: I am not *yet* certified), so contact me if you are interested in helping me gain knowledge and experience!

What have you been eating lately?

Natalie