a cool, crisp fall evening calls for a rich, warm dinner cooking in the oven.
tonight's menu?
squash stuffed w/ quinoa pilaf and coconut curried chickpeas
(and of course a large bottle of red wine...)
squash stuffed w/ quinoa
pilaf and curried chickpeas
serves
4
2
medium sized acorn squash – cut in ½
1
cup quinoa (pre-soak the quinoa per the packaging directions)
2 ½
cups broth
½
cup peas
2
scallions – chopped
¼
cup toasted squash seeds
1
can coconut milk
1 ½
tbsp garam masala
1 ½
tbsp curry powder
½
tsp freshly grated ginger
1
tbsp red pepper flakes
1
tsp cayenne pepper
2
tbsp olive oil
1
tbsp fresh chopped parsley
2
cans garbanzo beans
1
small can roasted mock chicken
1
small leek – chopped
2
cloves garlic – minced
salt
and white pepper to taste
pre-heat
your oven to 400 degrees.
lay
your cleaned and de-seeded squash face down in 1-cup broth and bake for 30-40
minutes, or until soft. save the
seeds to bake and use as a garnish.
in
a small saucepan heat the rest of your broth to boil, add your quinoa and let
cook for 15-20 minutes. toss with
1 tbsp olive oil, peas and 1 scallion. set aside.
in
a medium pot, heat the rest of the olive oil, leeks and garlic on medium-high
for 3-5 minutes. add your mock
chicken and your chickpeas. cook
for 10-12 minutes. you can now add
your coconut milk, garam masala, curry powder, ginger, cayenne and a pinch of
red pepper flakes. add salt and
pepper to taste.
cook
this mixture for about 15-20 minutes, stirring occasionally.
when
the squash is done, throw your seeds into the oven for 15 minutes or until
golden brown.
take
each squash, add pilaf and then the curry and garnish with fresh parsley,
scallions, red pepper flakes and toasted squash seeds.
serve
with a deep burgundy wine.
enjoy!
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