Who would have thought those big, chunky, vegetables could actually taste good? These vitamin and fiber-filled squash have a purpose beyond decorating your front porch for Halloween. This recipe combines spicy chicken with fresh produce and quinoa to create a filling and unique dinner.
Ingredients: *serves 4
- 2 small acorn squash
- 1/4 yellow onion, diced
- 1/4 yellow pepper, diced
- 1 cup cooked quinoa
- 1/2 cup black beans, drained and rinsed
- 1/2 cup frozen or fresh corn
- Dash of salt and pepper
- 1/2 tsp. chili powder
- 1/2 tsp. garlic powder
- Cilantro, feta cheese, sour cream/plain Greek yogurt for topping
For the chicken: (This can be omitted for a vegetarian dish).
- 2 small chicken breasts, cubed
- 1/2 T coconut or olive oil
- 1/2 t salt
- 1/2 t pepper
- 1/2 t garlic powder
- 1/2 t onion powder
- 1/2 t ground paprika
- Preheat oven to 400 degrees. Cut the acorn squash down the middle and scoop out all the seeds. Place the squash cut-side down in a baking dish, cover halfway with water, and put foil over the pan. Bake for 40 minutes, until soft.
- While the squash is baking, cook the quinoa according to the directions.
- Combine the salt, pepper, garlic powder, onion powder and ground paprika in a bowl, and mix well. Add the cubed chicken and roll it around until covered in the seasoning.
- Heat the oil in a saucepan and cook the chicken on low-medium heat until white in the middle, about 5-7 minutes.
- Add the diced onions and pepper to the pan and sauté until soft, about 4 minutes.
- Add the corn, quinoa, beans, garlic powder, chili powder, and a dash of salt and pepper and heat until warm.
- When the squash is soft, carefully take the pan from the oven and use a large slotted spoon or spatula to remove the squash from the water.
- Place cut-side up on a plate and fill each squash with the quinoa mixture. Top with sour cream/Greek yogurt, feta cheese and cilantro.