Vegan Chickpea Chana Masala

Vegan Chickpea Chana Masala | Dietitian Debbie Dishes One thing that my foodie heart loves about living in a large city is the limitless options for ethnic eats. One of my favorites is Indian because it is so vegetarian friendly and I love the heat of the spices they use. Even if you don’t live in a large city where you have access to lots of options, many ethnic foods can be easily recreated at home. This vegan chickpea chana masala recipe is a perfect example of that. This dish is wholesome and filling and took me only about 30 minutes to make on the stovetop. Perfect for weeknight dinner!

Chana masala is a vegetarian dish that is popular in Northern India and is simple to make. Chopped onion is stir fried with pieces and then simmered with tomatoes and chickpeas. Serve this dish over rice or scoop it up with pieces of naan. I served mine over top of some cauliflower rice and a bit of fresh spinach. Mmm! If you aren’t vegan, I found that a bit of crumbled feta cheese on top is also really tasty. 

Vegan Chickpea Chana Masala | Dietitian Debbie Dishes Since this month’s recipe redux theme is all about smoke and spice, I knew that this Indian dish would be perfect. Feel free to adjust the amount of cayenne in this to meet your tolerance for spice. If you aren’t feeling the heat, smoked paprika would be a tasty alternative to the cayenne!  

5.0 from 1 reviews
Vegan Chickpea Chana Masala
 
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Don't order take out! Make this simple vegan chickpea chana masala at home in just around 30 minutes with plenty of leftovers.
Author:
Recipe type: Vegan, Main Dish, Gluten Free
Cuisine: Indian
Serves: 5
Ingredients
  • 1½ tablespoons coconut oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons garam masala
  • ½ teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon cayenne (Adjust per your spice preference)
  • 2 (14.5 oz) cans diced tomatoes
  • 1 (6 oz) can tomato paste
  • 1½ inch piece fresh ginger, minced
  • 3 cups cooked chickpeas (~2 cans)
  • 1 (13.5 oz) can full fat coconut milk
  • For Serving: brown rice, cauliflower rice, or naan; fresh chopped cilantro; additional coconut milk or yogurt (if not vegan)
Instructions
  1. In a large dutch oven, melt the coconut oil. Add onions and cook until translucent, ~5-7 minutes.
  2. Stir in the garlic, garam masala, turmeric, and cumin. Cook for 1-2 minutes, stirring frequently.
  3. Add the tomatoes, tomato paste, and ginger. Stir well to combine.
  4. Stir in the chickpeas and bring to a simmer. Add the chickpeas and coconut milk. Cook another 5-7 minutes.
Notes
Nutrition facts do not include rice/cauliflower for serving.
Nutrition Information
Serving size: 1 Cup Calories: 471 kcals Fat: 28 g Saturated fat: 21 g Trans fat: 0 g Carbohydrates: 47 g Sugar: 17.5 g Sodium: 245 mg Fiber: 14.5 g Protein: 14 g Cholesterol: 0 mg

 
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Strawberry Pineapple Green Smoothie

Strawberry Pineapple Green Smoothie | Dietitian Debbie Dishes

Are you tired of seeing blogs post about green smoothies yet? I hope not, because I have just one more to share with you today! This smoothie quickly became a regular part of my breakfast. I’ve been drinking it alongside a piece of toast smothered in natural peanut butter for the last 5 days. It’s just that good! Although I normally try to stick to seasonal produce, Driscoll’s berries convinced me to cave and try out some of their tempting strawberries at the store this week. Those little strawberries were a reminder of warmer days to come which is much needed in the dreary winter days of January!

In addition to being super delicious, this smoothie is also packed with a lot of good for you nutrients. Who doesn’t want to start their day off on a healthy note?

  • Spinach: Spinach gives you a lot of “bang for the buck” since it has only 7 calories per cup of fresh leaves but provides more than 50% of your daily needs for Vitamin A, a powerful antioxidant, and Vitamin K which is essential for blood clotting and helps maintain bone health. 
  • Strawberries: Although most people think of oranges when looking for a food high in Vitamin C, but strawberries are also a good source of the vitamin. In fact, one cup of strawberry halves provides over 100% of your daily needs! Vitamin C is especially important for healthy skin due to it’s role in the synthesis of collagen.
  • Pineapple: Pineapple is also another food that is great for your skin as it is a good source of Vitamin C. 
  • Flax Seed: Flaxseeds are best eaten ground since their outer coating is too tough for your body to digest whole, which means you’d be missing out on some of their healthy benefits! Like most nuts and seeds, flaxseeds are high in fat – especially heart healthy Omega 3 fatty acids.
  • Almonds: Although almond milk is low in protein, it is a good source of Vitamin E which helps prevent oxidation in the body. In fact, one study showed that those with higher levels of Vitamin A had less severe or no atherosclerosis, ie. damage to artery walls which leads to plaque build up and contributes to clots. 
  • Banana: In addition to potassium, bananas are also a good source of vitamin B6. This vitamin is important for hundreds of enzymes in the body which help with protein metabolism. Research indicates that B6 may also play a role in preventing heart disease by decreasing inflammation. 

Strawberry Pineapple Green Smoothie | Dietitian Debbie Dishes

5.0 from 1 reviews
Strawberry Pineapple Green Smoothie
 
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Start your day off right with this healthy strawberry pineapple green smoothie. It provides up to % of your daily needs for vitamin C and A!
Author:
Recipe type: Breakfast
Cuisine: Vegan
Serves: 2
Ingredients
  • 2 handfuls fresh spinach leaves
  • 1 cup chopped pineapple (fresh or frozen)
  • 5-6 large fresh or frozen strawberries (I used Driscoll's)
  • 1 tablespoon almond butter
  • 1 cup almond milk
  • 1 frozen banana
  • 2 teaspoons ground flax seed
Instructions
  1. Place spinach leaves in blender first and then layer the rest of the ingredients over top.
  2. Puree until smooth and serve chilled.
Notes
If using frozen strawberries and pineapple, add up to an additional ½ cup almond milk to help it better puree.
Nutrition Information
Serving size: 1½ cup Calories: 268 kcals Fat: 7.4 g Saturated fat: 0.5 g Trans fat: 0 g Carbohydrates: 50 g Sugar: 38 g Sodium: 113 mg Fiber: 5.8 g Protein: 5 g Cholesterol: 0 mg

 Driscoll’s provided me with product for the recipe listed in this post. However, recipe and opinions are all my own. 

Pomegranate and Dark Chocolate Almond Flour Cookies

Pomegranate Dark Chocolate Cookies | Dietitian Debbie Dishes

This year, one of my goals is to start experimenting more with different flours. We have bags of almond, coconut, and chickpea flour that have been hanging out in our kitchen for too long. It was time to finally put them to good use! Hence the impetus for these delicious pomegranate and dark chocolate cookies made with almond flour. Looking at my archives, it has been a long time since I last posted a fun cookie recipe!

By far, my favorite winter fruit this year has been the pomegranate. I have been adding those little super food seeds to my salads for the last few weeks. Since I had some sitting in the fridge, I thought why not add them to cookies? I was a little nervous they would pop and create a runny mess, but they held up really well in the oven. 

Pomegranate Dark Chocolate Cookies | Dietitian Debbie Dishes

In addition to some antioxidants from the dark chocolate and pomegranate, these cookies are also gluten free. Note that like almost all baked goods made with almond flour, these are best when eaten the same day that they are baked. When stored in a covered container, they will soften. (But they still taste great!)

Pomegranate and Dark Chocolate Cookies
 
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Try something new this year and make these pomegranate and dark chocolate cookies with almond flour rather than your traditional chocolate chip cookies. You'll be impressed! Recipe adapted from Minimalist Baker.
Author:
Recipe type: Dessert
Cuisine: Gluten Free
Serves: ~20 Cookies
Ingredients
  • 1½ cup almond flour
  • ½ teaspoon baking powder
  • Dash of salt
  • ⅓ cup brown sugar
  • 4 tablespoons butter, softened
  • 1 egg
  • 1 teaspoon vanilla
  • ¼ cup unsweetened coconut flakes
  • ⅓ cup pomegranate seeds
  • 2 ounces chopped dark chocolate
Instructions
  1. In a small bowl, whisk together the almond flour, baking powder and salt.
  2. In a large mixing bowl, beat the brown sugar and butter together. Add the egg and vanilla and mix until incorporated.
  3. With the mixer running, slowly add the almond flour mixture.
  4. Stir in the dark chocolate, coconut flakes, and pomegranate seeds.
  5. Cover and chill for 1-2 hours or overnight.
  6. When ready to bake, preheat the oven to 350 degrees. Roll dough into 1" balls, place on a baking sheet, and press down slightly on each to flatten a bit. Bake for 10-12 minutes or until lightly browned.
  7. Leave cookies on the baking sheet for another 10 minutes to cool until transferring them to another container.
Nutrition Information
Serving size: 1 Cookie Calories: 75 kcals Fat: 5.2 g Saturated fat: 2.9 g Trans fat: 0 g Carbohydrates: 6.1 g Sugar: 4.6 g Fiber: 0.6 g Protein: 1.1 g Cholesterol: 15 mg

 

Hearty Vegetable and White Bean Soup

Hearty Vegetable and White Bean Soup | Dietitian Debbie

Simplify. If I had to choose one word as my intention for the new year, simplify would be that one word. It all started after listening to this one episode of The Lively Show podcast where she interviews Dana, author of one of my favorite food blogs – Minimalist Baker. I was so inspired by  how her life changed after deciding to simplify her life and live with less. The episode that had me cleaning out my closet and rethinking my wardrobe was with Caroline of Un-Fancy.  Both of these interviews were on my mind while Will and I spent the last month or two paring down our belongings to fit into our new one bedroom apartment. As 2015 begins, I am feeling a bit lighter.

Hearty Vegetable and White Bean Soup | Dietitian Debbie

The concept of simplicity translates into diet as well. I feel one of the best ways to approach a healthy diet is to simplify it. Begin by cleaning out all the junk so that you have room for the wholesome stuff. Simple foods made from whole, unprocessed ingredients are best. This hearty vegetable and white bean soup is a great example of a simple, healthy dish. Lots of vegetables are combined with a few cans of basic pantry staples and you have a hearty dish to warm you up on the coldest of days. Root vegetables and kale provide a healthy dose of vitamins A, E, and K while beans fill you up with protein and fiber. Who says comfort food has to be laden in cheese or cream sauce? 

Hearty Vegetable and White Bean Soup
 
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Warm up with a bowl of this hearty vegetable and white bean soup loaded with good for you nutrients.
Author:
Recipe type: Entree
Cuisine: Vegetarian
Serves: 5-6
Ingredients
  • 2 tablespoons butter
  • 3 carrots, chopped
  • 2 stalks celery, chopped
  • 1 onion, chopped
  • 2 red skin potatoes, chopped
  • 2 parsnips, chopped
  • 2 quarter vegetable broth
  • 1 (14 oz.) can diced tomatoes
  • 1 (6 oz.) can tomato paste
  • 1 dried bay leaf
  • ½ teaspoon dried thyme
  • 2 cloves garlic, minced
  • 1 small bunch lacinato kale, chopped
  • 1 (15 oz.) can great Northern beans, drained and rinsed
  • 1 tablespoon dried parsley
  • Salt and ground black pepper to taste
  • Shredded parmesan cheese for serving
Instructions
  1. In a large stock pot, melt the butter.
  2. Add 1 of the chopped carrots, 1 stalk chopped celery, and the onion. Stir and cook for 5-7 minutes or until onion is translucent.
  3. Add the rest of the carrots and celery, potatoes, and parsnips. Stir to coat in butter. Let cook for 5 minutes.
  4. Add the broth, tomatoes, tomato past, bay leaf, and thyme. Bring to a simmer and continue to stir every 5 minutes or so. Simmer soup for ~20-25 minutes or until vegetables begin to soften.
  5. Stir in garlic, kale, beans, and parsley. Season with salt and black pepper. Simmer another 5-7 minutes.
  6. Serve hot with shredded parmesan cheese.
Nutrition Information
Serving size: ~1 Cup Calories: 382 kcals Fat: 6 g Saturated fat: 3.3 g Trans fat: 0 g Carbohydrates: 72 g Sugar: 18 g Sodium: 975 mg Fiber: 15 g Protein: 14.8 g Cholesterol: 13 mg

 

Buckwheat Kale Salad with Citrus Yogurt Dressing

Buckwheat Kale Salad with Citrus Yogurt Dressing | Dietitian Debbie

One of the best Christmas presents I received this year was a lovely new tripod. I can’t even tell you how desperately I’ve been needing one! This weekend I spent a few hours doing what I love, playing in the kitchen and taking photos. The snow was falling outside on Sunday so I decided to stay inside all day (in my pjs!) and made a big batch of white bean vegetable soup that I’ll be sharing later this week. Mmmm, it was perfect. This kale salad though, it’s the perfect way to get back on your feet after a few weeks of indulgent eats during the holidays. 

Buckwheat Kale Salad with Citrus Yogurt Dressing

For any of you who may not be familiar with buckwheat, it is a triangular shaped seed that is often used like a grain or cereal. Although wheat is in the name, buckwheat is actually gluten free. Similar to other seeds, buckwheat offers a hearty amount of protein in addition to fiber and nutrients like magnesium, iron, and B6. Paired with pomegranate seeds, roasted butternut squash, and kale, this salad will have you feeling ready to tackle the new year. No need for a juice cleanse or detox diet. This salad has all the antioxidants, vitamins, fiber, and protein you need to get rid of holiday bloat and promote a healthy “new you” glow.

Buckwheat Kale Salad with Citrus Yogurt Dressing | Dietitian Debbie

The dressing for this salad is what really brings it all together. Instead of a typical vinaigrette, I wanted to try and make a creamier dressing for this salad. I had a few more cartons of Siggi’s yogurt in my fridge after making these oatmeal parfaits so I used a few tablespoons as a base for this dressing. Yogurt is full of healthy gut bacteria which can help get rid of that holiday bloat. I liked this dressing so much, I have a feeling you’ll be seeing more of them this year!

Buckwheat Kale Salad with Citrus Yogurt Dressing
 
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Hit the reset button on healthy eating with this bloat-fighting buckwheat kale salad with citrus yogurt dressing filled with antioxidants. You'll be ready to face the new year in no time!
Author:
Recipe type: Salad
Cuisine: Vegetarian, Gluten Free
Serves: 4-5
Ingredients
  • 1 butternut squash
  • 1 tablespoon olive oil
  • ½ cup buckwheat
  • 1 cup water
  • ½ pomegranate
  • 2½ cups chopped lacinato kale
  • For the Dressing:
  • 2 tablespoons plain Greek yogurt (I used Siggi's)
  • 4 tablespoons orange juice (about 1 orange worth)
  • 1 tablespoon orange zest
  • 1 garlic clove, minced (or ⅛ teaspoon garlic powder for milder garlic flavor)
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons canola oil
  • Salt and Pepper
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Cube the butternut squash in ½" pieces and remove the skin. Toss in olive oil, salt, and ground black pepper. Spread in a single layer on a baking sheet.
  3. Bake squash for 35-40 minutes or until tender.
  4. While the squash is roasting. combine buckwheat and water in a small saucepan. Bring to a simmer and cover. Cook for 10 minutes or until liquid is absorbed. Transfer to a small strainer and rinse well with cold water. Set aside.
  5. Cut a pomegranate in half and remove the arils from one half and set aside.
  6. Chop lacinato kale and set aside.
  7. To make the dressing, combine all the dressing ingredients together in a mason jar or covered container. Shake well to combine.
  8. To make the salad, toss together the roasted butternut, kale, pomegranate seeds, and dressing in a large bowl. Store leftovers in an airtight container in the fridge.
Nutrition Information
Serving size: 1½ Cup Calories: 258 kcals Fat: 15 g Saturated fat: 1.5 g Carbohydrates: 31 g Sugar: 9 g Sodium: 200 mg Fiber: 7 g Protein: 4 g Cholesterol: 1 mg

 

Matcha and Coconut Date Truffles

Matcha and Coconut Truffles | Dietitian Debbie Happy new year! Did you make any resolutions at the stroke of midnight? Will and I are started the new year in a new apartment. The last week has been a whirlwind of Goodwill trips, sorting, packing and un-packing. Phew. Now that things are mostly out of boxes, I am beginning to feel inspired by the change in scenery. I am totally crushing on the high ceilings, long windows, and view of the city in our new place. Plus, I can’t wait to find new spaces for photographing things for my blog in this much sunnier space. No more hunkering down by the windows of our last basement apartment!

I have a delicious winter salad recipe coming up for you this weekend to help you get back on track after the holidays. However, today I wanted to share this sweet little treat that I have been meaning to share since last week. I have been so  infatuated of late with the simplicity of date truffles. I keep a few on hand in the fridge for a quick source of energy when I am heading out the door to some new exercise studio with ClassPass. The coconut and chocolate pair well together in this version – they kind of remind me of almond joy bars. For fun, I rolled half of the batch in matcha tea. I loved the fun green color!

Matcha and Coconut Truffles | Dietitian Debbie

 Here’s to another year of tasty recipes and nutrition tips! Thanks so much for stopping by this little blog of mine. :-)

5.0 from 1 reviews
Matcha and Coconut Date Truffles
 
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Author:
Recipe type: Snack, Dessert
Cuisine: Vegan, Gluten Free
Serves: 8-10
Ingredients
  • 10-12 Medjool dates, pitted
  • 3 tablespoons unsweetened shredded coconut
  • 1 tablespoon coconut oil
  • ¼ cup cocoa powder
  • Dash of salt
  • Matcha tea or additional shredded coconut for rolling
Instructions
  1. In a small bowl filled with warm water, add the pitted dates to soak for 30-40 minutes.
  2. Add the shredded coconut and coconut oil to your food processor. Process for 1 minute to combine.
  3. Drain the dates and add to the coconut in the food processor. Process another minute or until thick paste begins to form.
  4. Add the cocoa powder and salt. Process again until thoroughly combined.
  5. Scoop out the dough with a spoon and roll out into ~1/2 inch truffles. Roll in tea, coconut, cocoa or any other topping you desire.
  6. Store in a covered container in the fridge.

 

Oatmeal On-The-Go: 4 Ways

Oatmeal To Go | Dietitian Debbie Dishes As New Years quickly approaches, adopting a healthier diet in 2015 is likely to be on a lot of people’s minds. One simple way to get started on the path to eating right is making time for a healthy breakfast. It is a great way to get at least one serving of fruit, protein, and whole grains in right off the bat in the early morning. However, time to make a healthy breakfast before rushing off to work or school can be tough. With these easily packable oatmeal parfaits in a jar, there’s no need to skip breakfast any more!

A big bowl of oats with nuts and fruit is one of my favorite ways to start the day. However, I too don’t always have time to make up a bowl in the morning. Luckily, oatmeal keeps well in the fridge, so I created these oatmeal, yogurt, and fruit parfaits in mason jars that I can take on-the-go. In just about half an hour, I made these 4 mason jars on a Sunday afternoon and enjoyed them each morning over the next hectic work week. I think they are great chilled, but if you prefer hot oats, just add the toppings in the morning after you reheat the oats for just 30 seconds in the microwave. 

Oatmeal To Go | Dietitian Debbie Dishes

Feel free to get creative with the topping layers. I like plain or coconut yogurt best, but you can adjust for your preferences. Here’s a run-down of what delicious things are layered on top of those oats:

  • Oats, Plain Siggi’s Yogurt, Sliced Banana, Chopped Medjool Dates, and Chopped Pecans
  • Oats, Plain Siggi’s Yogurt, Chopped Apple, Chopped Walnuts, Dried Cranberries, Cinnamon
  • Oats, Coconut Siggi’s Yogurt, Chopped Fresh Grapefruit, Chopped Pistachios
  • Oats, Coconut Siggi’s Yogurt, Pomegranate Seeds, Frozen Berries, Hemp Seeds

Oatmeal On-The-Go: 4 Ways
 
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Take your healthy breakfast on the go with this wholesome layered parfait in a jar made with protein-rich Siggi's yogurt.
Author:
Recipe type: Breakfast
Cuisine: Vegetarian
Serves: 4-5
Ingredients
  • 2 cups oats
  • 1½ cup whole milk
  • 1½ cup water
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 2 tablespoons maple syrup
  • Dash of salt
Instructions
  1. In a medium saucepan, combine all of the ingredients listed above. Stir and bring to a simmer.
  2. Continue to simmer until liquid is absorbed and oatmeal thickens, about 5-7 minutes.
  3. Portion into 4-5 mason jars. Let cool.
  4. Layer yogurt and fruit on top of cooled oats and serve.

Oatmeal to Go | Dietitian Debbie

These delicious oatmeal parfaits were made with siggi’s rather delicious yogurts with simple ingredients and not a lot of sugar.
Try delicious flavors like vanilla, pumpkin & spice, and mixed berries & açai, power up your breakfast with their recipes and print a coupon.

This is a sponsored conversation written by me on behalf of siggi’s Dairy. The opinions and text are all mine.

Vegetarian French Onion Soup

  Vegetarian French Onion Soup | Dietitian Debbie Dishes

This month’s recipe redux was to share something on page 42 or 142 from a favorite cookbook to celebrate 42 months of recipe redux round-ups! I procrastinated this month and all of my cookbooks are now packed away in moving boxes… (Oops!) Still in the spirit of redux-ing, I thought I would share this vegetarian redux of a classic –> French onion soup.

The last few days I have been fighting a nasty cold so all I can think about of late is comfort food. Soup is definitely at the top of that list. One soup that I haven’t had in ages because I can’t seem to find a vegetarian version anywhere is French onion soup. Who doesn’t love that melty bread and cheese topping?! Mmm… I feel a little better already after enjoying a satisfying bowl of this soup. 

Vegetarian French Onion Soup | Dietitian Debbie Dishes

Vegetarian French Onion Soup
 
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A classic soup get's a vegetarian friendly update. This vegetarian French onion soup is perfect for chilly winter evenings.
Author:
Recipe type: Soup
Cuisine: Vegetarian
Serves: 4-5
Ingredients
  • 3 large yellow onions, thinly sliced
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • ¼ teaspoon sugar
  • ¼ teaspoon salt
  • ½ cup white wine
  • 3 tablespoons all purpose flour
  • 2 quarts vegetable broth (I used one mushroom and one vegetable)
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 tablespoon worcestershire sauce (omit if you avoid fish)
  • Gruyere cheese
  • 1 loaf crostini bread
Instructions
  1. In a large stock pot, combine onions, butter, and olive oil. Turn heat to low and cover with lid. Cook for 15 minutes.
  2. Remove lid and turn up heat. Add the sugar, salt, and garlic. Cook onions, stirring occasionally, until soft and caramel brown (about 30 min).
  3. Add white wine and cook until evaporated. Sprinkle onions with flour and stir to coat.
  4. Pour in the vegetable broth. Add the bay leaves, thyme, and worcestershire. Bring to a simmer for 5 minutes. Turn off heat.
  5. Toast crostini slices and shred the gruyere cheese.
  6. Pour soup into 4-5 bowls. Top with crostini and cheese. Place under the broiler for 2-3 minutes or until cheese has melted and lightly browned.

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10 Festive Holiday Cocktails

10 Festive Holiday Cocktails | Dietitian Debbie Dishes

No holiday party is complete without something festive to sip on during the merry-making! Winter drinks are chock full of cranberries, citrus, pomegranate, and spices. Stock up and try all 10 of these festive holiday cocktails from some of my favorite bloggers! 

Row One:

Row Two:

Row Three:

Row Four:

Stuffed Butternut Squash

Vegetarian Stuffed Butternut Squash

Whew! It’s been hard to keep up with this little blog of mine over the last week. The holidays are such a busy time of year! Last week included a few holiday parties and get togethers so I was so exhausted by the time the weekend came around. (Thank God for lots of coffee to get me through!) Things have been even more busy as we continue to pack for our move in just two weeks. Since we’ll be downsizing to a one bedroom apartment, we’ve been spending a lot of time sorting and made a couple trips to donate carloads of stuff. It feels good to declutter!

Meanwhile, I made this stuffed butternut squash last weekend and enjoyed packing leftovers in my lunch this week. Who says that turkey is the only dish that can be stuffed?! I am a huge fan of butternut squash and always looking for new ways to prepare it. This stuffed version is a little more labor intensive than cubed and roasted squash, but totally worth it! The stuffing is brimming with Mediterranean inspired flavors from olives, feta, and olive oil. 

Stuffed Butternut Squash
 
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Turkey isn't the only food that can be stuffed. Try this vegetarian version of stuffed butternut squash filled with seasoned quinoa and brussels sprouts.
Author:
Recipe type: Entree
Cuisine: Vegetarian
Serves: 4-5
Ingredients
  • 1 butternut squash
  • Olive oil for brushing
  • ½ cup quinoa, rinsed
  • 1 cup vegetable broth
  • 1 handful brussels sprouts
  • ¼ cup chopped onion
  • 2 tablespoons butter
  • 8-10 kalamata olives, chopped
  • 2-3 fresh sage leaves, chopped
  • 1 tablespoon balsamic vinegar
  • 1 ounce feta cheese
Instructions
  1. Preheat oven to 350 degrees.
  2. Cut the butternut squash in half lengthwise, scoop out the seeds, and place cut side up on a baking sheet lined with aluminum foil.
  3. Brush cut side of the squash with olive oil and sprinkle with salt and pepper. Cover with a sheet of aluminum foil and bake for 45-60 minutes or until tender when poked with a fork.
  4. In a medium sauce pan, combine the quinoa and vegetable broth. Bring to a simmer and cover. Cook about 15-20 minutes or until broth is absorbed. Set aside.
  5. Put the brussels sprouts in a food processor and process until finely chopped/shredded.
  6. In a skillet, melt the butter. Add the chopped onion, sage, and brussels sprouts. Cook over medium-high heat, stirring frequently until brussels sprouts begin to brown and onion is translucent.
  7. Combine the quinoa, sprout mixture, olives, balsamic, and feta.
  8. Scoop out the flesh of the butternut, leaving about ⅓-1/2 inch of pulp in the skin. In a small bowl, mash the scooped out squash well and then add the the quinoa. Stir until combined.
  9. Spoon quinoa mixture into the hollowed out portion of the butternut squash. Bake for another 10 minutes and serve.
Nutrition Information
Serving size: ½ Squash Calories: 254 kcals Fat: 13 g Saturated fat: 5.5 g Carbohydrates: 31 g Sugar: 4.5 g Sodium: 355 mg Fiber: 5 g Protein: 6 g Cholesterol: 22 mg

  Stuffed Butternut Squash