I’ve always loved traveling. As long as I can remember I’ve always dreamed of traveling around the world, exploring new cities, new cultures, and of course new foods.
It was no different when I traveled to India last year, where I spend a month becoming a certified yoga instructor.
Yoga school was pretty intensive, but every Sunday I had the day off and was able to explore the beautiful city of Rishikesh. One of my favourite Sunday activities was to go try new restaurants. (one of my favourites was called the little Buddha cafe, if you ever find yourself in Rishikesh I highly recommend it!)
I’ve always been amazed by the different flavours from around the world and love to incorporate them into dishes back home.
This curried chickpea and quinoa stuffed acorn squash is made with bold and vibrant Indian flavours, balanced with some fresh herbs. This dish is gluten-free, vegan, and is loaded with protein.
Curried chickpea and quinoa stuffed acorn squash
Serves: 4 servings
- 1 acorn squash
- ½ cup quinoa (uncooked)
- 15 oz chickpeas (1 can)
- 1 tbsp olive oil
- ½ onion, chopped
- 1 garlic clove, finely chopped
- ½ cup crushed tomatoes
- ½ cup vegetable broth
- 1½ tsp madras curry powder
- ½ tsp cumin
- 1 tsp garam masala
- ½ tsp paprika
- 1 tbsp brown sugar
- dash of cayenne pepper
- salt & pepper to taste
- Preheat your oven to 425 degrees.
- Slice your acorn squash in half, scoop out the seeds, and season with a bit of salt, pepper, and a drizzle of olive oil.
- Place your squash face down on some tin foil on your baking sheet, and bake for 25-30 minutes, or until tender. (you should be able to poke through your squash with a fork)
- Meanwhile, cook your quinoa in a pot according to package directions.
- Once your squash and quinoa are cooked, Heat up olive oil in a large skillet and add onion and garlic. Cook on medium heat for 2 minutes.
- Add in your chickpeas and quinoa, and stir to combine.
- Using a large spoon, scoop out the squash from its peel, give it a rough chop, and toss it in the pan.(Set aside the squash shells for plating if desired) Your squash will begin to incorporate and almost "melt" into the dish.
- Next add crushed tomatoes, vegetable broth, madras curry, cumin, garam masala, paprika, cayenne, brown sugar, salt, and pepper.
- Stir until combined.
- Serve your curry in the acorn shell, and top with fresh cilantro.
*If your squash is very big, you may need to add a touch more seasoning, or vegetable broth if it gets too thick!