Moroccan Stuffed Squash
This recipe is adapted for vegans from Sara Forte’s The Sprouted Kitchen. It can be embellished for non-vegans or carnivores by replacing the chopped olives with 1/2 cup crumbled feta cheese or by adding a pound of sautéed and roughly chopped shrimp to the quinoa mixture.
2 medium acorn squash
3 tablespoons coconut oil
3/4 teaspoon salt
Freshly ground pepper
1 cup quinoa
1 (13.5-ounce) can light coconut milk
1 teaspoon sweet paprika
1/4 teaspoon each ground coriander and cumin
2 tablespoons grated lemon zest
2 tablespoons chopped fresh mint
3 tablespoons chopped fresh cilantro
2 tablespoons fresh orange juice
1/2 cup pomegranate seeds
1/4 cup chopped kalamata olives, plus more for garnish
Heat the oven to 425 degrees. Cut the squash in half lengthwise; scoop out seeds. Rub 1 tablespoon coconut oil on the cut sides; sprinkle with 1/4 teaspoon salt and pepper to taste. Place the squash, cut side down, on a baking sheet. Pierce the skin a few times with a fork. Roast 20 minutes. Flip squash over; roast until you can easily poke a knife through the flesh at its thickest part, 10 to 20 minutes. Set aside to cool.
Rinse and drain quinoa. Heat coconut milk to a gentle boil in a saucepan over medium-high heat, adding 1/2 teaspoon salt and pepper. Add the quinoa; turn down heat, cover and simmer. Cook until liquid is absorbed, 15-18 minutes; turn off the heat. Let the quinoa steam in the saucepan 5 minutes.
Stir in the remaining 2 tablespoons coconut oil, the paprika, coriander and cumin. Add lemon zest, mint, cilantro, orange juice, pomegranate seeds and olives; toss.
Divide mixture among the squash cavities. Garnish with chopped olives. Makes 4 servings.
Per serving: 400 calories, 18 g fat (12 g saturated fat), 0 cholesterol, 57 g carbohydrates, 8 g protein, 516 mg sodium, 8 g fiber.