This recipe is for the cozy fall nights where you want something hearty, but not heavy. When you want something clean, yet fun! You can be so creative with this recipe and swap out proteins, grains. and greens. I personally love this recipe because I love eating out of bowls and now I get to eat out of an edible one!
Ingredients:
Acorn squash (pick your desired size)
Olive oil
1 Cup cooked brown rice (or quinoa, buckwheat, orzo etc)
1 Can of organic black beans (or desired protein, turkey meat, chicken, chickpeas etc)
1 Bundle of chard (or kale, spinach or another leafy green)
2 Garlic cloves
1/2 tsp Turmeric
1 tsp Garlic powder
Salt & pepper
Directions:
Set your oven to 400F
Wash and slice the acorn squash in half. Remove the seeds. (side note: you can toast the seeds in the same oven with olive oil and seasoning of your choice. Stir often and make sure not to burn them. hey are yummy healthy snacks! ). Inside the squash, sprinkle with a little olive oil, salt, pepper and splash of garlic powder. Place in the oven and cook for 40 minutes or until soft.
Make 1 cup of rice following the directions on the package. When the rice is fully cooked and there is no more liquid, flavor the rice with turmeric, garlic powder, salt and pepper to taste. Stir evenly so that all of the rice turns a yellow tint.
Open the can of black beans and rinse them. Place on a stovetop pan or in the oven to remove any excess liquid and to warm them up.
Meanwhile, chop the garlic and place on a frying pan with a little olive oil. Wash and chop the chard and stems. Place the greens and the stems in the pan with garlic and saute evenly on medium heat for about 7 minutes. Season with salt and pepper
Now it’s time to stuff your acorn squash! Mix your desired amount of rice/beans/greens together. Drizzle some olive oil on top and season with additional salt and pepper if needed.
Enjoy this meal mindfully! Savor the caramelized taste of the roasted squash along with the comforting texture of the rice and beans.