The holiday’s are upon us, (take it from Starbucks- when I went in there the other day it looked like Xmas threw up) and with the cheer comes fear. Fear of stuffing (yourself and the turkey), fear of family reunions, fear of finding your dietary restrictions amongst the spread. So, I’m taking the holidays head on and eating skinny style in preparation for the big day. I found this amazing vegan recipe in my new favorite mag, Whole Living. Make it for a lite dinner or as a side for the marathon feast. Super east to make and super yummy to eat. You’re welcome.
4 small acorn squash, halved and seeds removed
4 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 cup quinoa, rinsed
1/2 cup chopped fresh parsley
1/2 cup feta, crumbled
1/2 cup roasted, salted pistachios, chopped
2 teaspoons red-wine vinegar
Pinch red-pepper flakes
Heat oven to 425 degrees. Brush squash with 2 tablespoons oil and season with salt and pepper. Roast cut side down on two baking sheets until tender and caramelized, 15 to 20 minutes.
Meanwhile, bring quinoa and 2 cups water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork. In a large bowl, combine quinoa, parsley, feta, pistachios, remaining 2 tablespoons oil, and vinegar. Season with salt and red-pepper flakes. Divide filling among squash.