Stuffed Acorn Squash with a delicious side of Roasted Cauliflower and Garbanzo Beans
When you put this dish on the dinner table, you are sure to WOW your dinner guests, family members, or that special loved one. It looks so gourmet, offers a fun presentation, and is surprisingly very easy to make.
Acorn squash is a sweet-tasting vegetable that provides the body with a boost of beta carotene and beta-cryptoxanthin. Beta Carotene is converted into Vitamin A in your body. Beta-Cryptoxanthin is responsible for reducing inflammation in the body — preventing inflammatory conditions, such as arthritis. It is also LOADED with phyto-nutrients, which have anti-cancer effects. This vegetable is high in Vitamin C, folate (very important for a healthy pregnancy), potassium and magnesium. You will thoroughly enjoy this meal, find it easy to make, and receive a wealth of nutritional benefits.
What you will need: (For 2 people)
1 bag of frozen quinoa by Village Harvest (found in the freezer section at Tunie’s, or you can also find a 365 brand in the freezer section at Whole Foods) If you prefer to make your own quinoa, you can also do that. This is much more time-friendly. 🙂 That’s what I am all about.
2 organic chicken breast
1 acorn squash
2 cups of organic arugula
Organic Ville Sundried Tomato and Garlic Vinaigrette and Marinade
1 head of organic cauliflower
1 can of organic garbanzo beans
3 tbsp. of coconut oil
3 tbsp. of avacado oil
Preheat the oven to 400 degrees.Coat the pan in avocado oil. Then, cut the acorn squash in half, (length wise) sprinkle salt and pepper over top, and place it face down on a cookie sheet. Next, break apart the cauliflower head into small pieces and then sprinkle 1 1/2 cups of garbanzo beans mixed into the cauliflower. Drizzle a little more avocado oil over top of the cauliflower. Sprinkle cayenne pepper, chopped onion, salt and pepper over top. Cook for 30-40 minutes. The acorn squash should be soft inside, and the cauliflower should be roasted to a golden crisp.
While the veggies are cooking, start cooking the chicken. I am all for, QUICK, EASY, HEALTHY DINNERS. My goal is to increase your list of recipes as well. I love when I find a delicious, organic dressing, sauce or marinade that makes my cooking easy and delicious.
-First, coat your pan with the coconut oil. Next, add the chicken breast. I cut mine in half.
-Then, add 3/4 cup of the sun-dried tomato marinade to the pan.
-When the chicken is fully cooked, add a bag of the frozen quinoa.
-Then, add 1/4 more of the sun-dried tomato marinade to the pan. Mix all the ingredients together, and let it cook for 5 minutes on low.
-Then, dice up the chicken into small pieces. The easiest way to do this, is to use some kitchen scissors, and cut the larger pieces up inside the pan. Be careful to never scratch the pan you are cooking with, especially if you are using Teflon pans. The toxins will scratch off and go into your food.
Next, add the arugula. Add salt and pepper to season. Mix, and then remove from heat.
When the acorn squash is finished cooking, scoop out the insides of the seeds and toss. Stuff the acorn squash with the chicken/quinoa/arugula filling.
Add the side dish of garbanzo beans and cauliflower, and you are ready to leave your guests speechless, OR…….. asking for more! 😉