Acorn Squash Stuffed With Quinoa and Pistachios

A few days ago, I stepped outside of my comfort zone and made a recipe that seemed a bit more intimidating than usual. When my friend told me that I was “selling myself short” after writing off a few complicated recipes I had seen, I decided to accept the culinary challenge.  I’m not very experienced when it comes to cooking with fall foods (squash, pumpkin, sweet potato, etc) so I recently found myself in a food-rut, longing for the colorful salads and green smoothies from the summer. There was only one thing to do – take the leap and dive into these seasonal staples.

I came across this roasted acorn squash recipe the other day while browsing through Weekly Greens, and realized I just needed to go for it.  To my surprise – it took less than 30 minutes total for prepping and cooking, it was delicious, AND it was roommate approved.

I made two separate batches – one with feta, one without, and both were equally appetizing.  For the vegan alternative, I just doubled the amount of pistachios that the original had called for.

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Now to my next leap of faith?
I have somehow mustered up the courage to make peace with my juicer so that I can (hopefully) endure another 3-day juice cleanse.  College life has once again gotten the best of me, so in an attempt to rid myself of the various toxins that come with this 4-year package, I have declared today Day 1 of my juice extravaganza.

Stay tuned…

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