In today's recipe for Vegetarian Acorn Squash Bowls, you can have it all: nutritious food, a plant-based meal and even the colors of autumn. These easy bowls are vegan-friendly, and they can be used as an enticing entrée or an elegant side dish during the holidays.
The acorn squash, which resembles a large acorn, is really a fruit that's used as a starchy vegetable (like sweet potatoes). Its bright yellow-orange flesh can be baked, microwaved, steamed or sauteed. Whether you puree it for soups or pair it with savory or sweet flavors, acorn squash is versatile and full of nutrients.
Acorn squash is high in vitamin C, which supports the immune system during cold and flu season. It also offers vitamin A and B, along with magnesium and potassium to regulate blood pressure, and it delivers fiber to help digestion and create a full feeling.
Today's recipe includes fiber-rich quinoa, a nutritional powerhouse. This whole grain is gluten-free, and a cup of it contains 8 grams of protein -- more than other grains.
When selecting acorn squash, look for those that have a dull green finish with a little orange coloring. A lot of orange coloring is a sign that the squash may be overripe, dry or stringy. Also check the weight, which should feel heavy for the squash's size. A lighter weight indicates that the squash has lost moisture and will be dry. Finally, when you tap a ripe squash, it should sound hollow.
Until you use the squash, keep it in a cool and dry place, but not in the refrigerator. Acorn squash can last about two months at room temperature.
Bethany Thayer is a registered dietitian nutritionist with Henry Ford Health. For more recipes and health information, visit henryford.com/blog. For questions about today's recipe, email [email protected].
Preheat oven to 350 degrees. Place squash halves on parchment-lined baking sheet, cut side down. Bake 30 minutes. Allow to cool.
In a medium bowl, combine cooked quinoa, margarine, brown sugar, dates and almonds.
Divide quinoa mixture evenly between squash halves and return to oven for an additional 15 minutes.