How is your meatless meal menu coming along? Do you have the same go-to recipes, or do you like to try something new out each time? For me, it goes back and forth between sticking with what is familiar and wanting to try out something new. My kids like to stick with what is familiar, of course. Trying out new things can be challenging and doesn’t always go over well depending on the look, smell, or texture of a food.
With Lent here, I’m hoping to be able to throw into the mix a couple of new recipes so that we have a good variety of items to choose from. I don’t know about you, but having Mac n Cheese and Fish sticks several times a week can be a bit trying on a parents palate that is a little bit more sophisticated.
A food that I’m really fond of using is squash because it’s so versatile! You can use so many different squashes in so many different ways. They are hearty and can go to the sweet side, (like pumpkin), or to the savory side like zucchini. I’ve had a couple of Acorn Squash in my pantry. I love fixing them with brown sugar and butter, but they are also wonderful when you roast them with a little olive oil and stuff them with savory fillings. One occasion I’ve even roasted them with Spaghetti Sauce and sprinkled them with cheese.
The way I fixed my Acorn Squash this time is meatless but full of flavors from the dressing as well as the Cranberries and Pumpkin seeds that I added to the Rice Medley. You get a little sweet and a little savory, with just the right amount of crunch from the Pumpkin seeds.
- 1 Acorn Squash
- 1 Cup of Planet Rice Quinoa + Sprouted Rice blend, cooked according to directions
- 1/2 Cup Dried Cranberries
- 1/4 Pumpkin Seeds
- 1 Shallot, minced
- 1 Clove Garlic, minced
- 1 Tsp Dijon Mustard
- 1/2 Tsp Balsamic Vinegar
- 4 Tbsp Olive Oil
- Preheat oven to 350 degrees.
- Rinse your Acorn squash.
- Cut in half and clean the innards.
- Brush the inside with some olive oil, sprinkle with salt and set on sheet pan.
- Bake for about 30 minutes, or until fork tender.
- Set aside.
- Prepare your rice.
- Mix in the shallots, cranberries, and pumpkin seeds.
- Prepare the dressing, and stir it into your rice medley.
- Place half of the squash on each plate and fill with the rice medley.
- Can be made ahead, and served cold or warm.
- Could easily serve 4, depending on the size of your Acorn Squash.
- Would pair nicely with a red wine, a salad, or your traditional Thanksgiving or Christmas side dishes. Or serve as a side dish to your main meat course at any meal.
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About Celeste Bowen
Celeste calls California's wine country home. She is a mother of four, artist, blogger, and special needs advocate.