The year I first became vegetarian I truly missed the turkey part of turkey day. It seems like ages ago now, but back then I barely knew how to cook for myself, let alone embrace seasonal foods like squashes, brussels sprouts and sweet potatoes (you know, the kind without marshmallows).
Fast forward to now – I eat *mostly* vegetarian every day and whenever anyone asks me how I do it, my answer is almost always: avocado.
In my opinion, avocados might be the world’s most perfect food. I eat them for breakfast, lunch, and dinner (even dessert) – and now, thanks to Avocados from Mexico, I’ll be eating them for Thanksgiving dinner too. I’ve posted a lot of veggie side dishes so far this year, but if you’re looking for a fresh twist on a vegetarian main course, give this one a try. It’s stuffed with quinoa, black beans, green chiles and pepitas and diced avocados – all of my favorite delicious (and, by the way, healthy) flavors.
Depending on the size of your acorn squash, you may have some of this avo-quinoa filling leftover. My leftover suggestion: make post T-giving tacos!
- 3-4 small acorn squash, sliced in half
- 2 tablespoons olive oil
- 1 medium onion
- 2-3 cloves of garlic, minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 4-oz. can of green chiles
- 1.5 cups cooked quinoa
- 1 can black beans, drained and rinsed
- ¼ cup chopped scallions
- ¼ cup toasted pepitas
- ¼ cup feta cheese, optional
- 2 avocados, diced
- a few squeezes of lime
- salt & pepper
- Preheat oven to 400 degrees F.
- Cut acorn squash in half and scoop out the insides. Drizzle with olive oil and sprinkle with salt and pepper. Roast cut side up for for about 35-50 minutes or until your squash is tender in the middle and browned around the edges. (The timing will depend on your squash. If it’s taking too long to become tender, flip it upside down for a portion of the roasting time).
- Meanwhile, heat oil in a large skillet over medium heat. Add the onion and a few pinches of salt and pepper. Cook the onion until translucent, then add the garlic, cumin, coriander and stir. Add the green chiles and stir again, then add the quinoa, black beans, scallions, pepitas, feta cheese, a squeeze of lime and a more salt and pepper, to taste.
- Remove skillet from the heat, let it cool, then stir in the diced avocado. Taste and adjust seasonings.
- Scoop the filling into the acorn squashes halves. (note: if you’re not scooping the filling into the squashes right away, scoop the mixture out of the pan and into a bowl and set aside.
Vegan option: skip the cheese.