Make no mistake, squash is where it’s at this Thanksgiving. Squash, winter squash to be exact, is one well-rounded, sturdy, surprisingly awesome vegetable. With its sweet yet hearty flavor, and creamy consistency it has the ability to take on the essence of a dish. Or, it can be front and center as the life of the party. But, that’s not the best part. Squash holds its shape even after a long roast in the oven, making it a perfect home for stuffing and a beautiful centerpiece at your Thanksgiving table! So squash all of your preconceived notions of squash being a real snoozer and get to cooking!
Aside from its unique flavor profile, squash is also GREAT FOR OUR HEALTH! It’s rich in beta carotene and it’s been shown to control blood pressure.So, it’s as good for our eyes as it is for our bellies.
If you’re as exited about squash as we are, try this delicious recipe, courtesy of the Simple Veganista.
ROASTED WINTER SQUASH WITH QUINOA & CRANBERRY STUFFING
Ingredients
- 2 large or 3 small acorn or delicata squash
- maple syrup
- olive oil
- 1 cup quinoa, rinsed well
- 1 3/4 cup water
- 1/2 cup dried cranberries
- 1/2 cup pistachios
- 2 tablespoons finely minced shallot, optional
- mineral salt & freshly ground pepper to taste
- juice of 1 lemon
add complexity to the quinoa by adding one or more of the following to suit your taste:
- pinch red pepper flakes
- 1/2 cup chopped parsley (if your a mint fan, try 1/4 cup fresh mint)
- 1 – 2 teaspoons fresh thyme
- drizzle of olive oil
Preheat oven to 375 degrees F.
Wash and dry squash. Slice each squash in half lengthwise, remove seeds. The seeds should come out easily by scraping the inside of the squash with a spoon. Lightly brush the inside of each squash with a little oil and/or maple syrup. sprinkle with a bit of mineral salt. Place on baking sheet cut side up. Bake in oven for 35 – 40 minutes, or until squash is tender and pierces easily with a fork.
While squash is cooking add 1 3/4 cup water and 1 cup quinoa to a medium size pot. Bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove lid and let set 15 minutes. Add pistachios, cranberries, shallots, salt, juice of lemon, and any other optional ingredients. Toss to combine.
Scoop quinoa into squash halves, place back in the oven for 10 minutes to warm if needed, and serve.
Wishing you all a happy and healthy Thanksgiving, filled with love and nourishment!
Coach Jentry
Gumsaba Fitness Class schedule Thanksgiving 11/27/14
8AM FUN RUN WITH COACH KAREN! Meet at Iron horse trail/Stone Valley Rd.