Friday, October 29, 2010
Stuffed Acorn Squash
I had a lovely acorn squash sitting on the counter that I knew I wanted to use somehow. Not much for vegetables in the fridge but I knew I wanted to use up some kale from my moms garden this evening. There was also about a cup of cooked rice from last night hanging around. A peek in the pantry produced a can of tomato bisque and chick peas. Since Jason has been eating mostly gluten free and vegetarian as of late, I scrounged around in the freezer and found some ground turkey to add to my concoction. So let's recap....
1 acorn squash, cut in half (insides scooped out), baked for approx 30 minutes at 450F
1 can tomato bisque soup
half a can of chickpeas
1 cup cooked rice
kale, ripped into small pieces
While the squash is roasting in the oven, brown the turkey on the stove top. Add soup, chickpeas, rice and kale. Cover and let simmer until your squash is ready - the flesh should be nice and soft. Scoop some of the turkey mixture into the squash and voila! Be sure to nibble away at the sides of your squash bowl as you eat the turkey-tomato filling.
MY REVIEW: It doesn't look like much but eating half of an acorn squash is FILLING. Not to mention the insides. This is my comfort food. Warm and simple and the house still smells like there's a good cook in the kitchen! I am very happy with this recipe - especially being gluten-free and lactose free. You don't need to dirty a whole bunch of dishes for this one and there's not any chopping involved... well except for the squash I guess but that's easy.
JASON'S REVIEW: Jason is shaving his legs right now (it's a cycling thing) but he really enjoyed this! Once he finished round 1, including the acorn-squash-bowl, he went back for seconds. This is how I know he enjoyed it. He said he's lucky to have someone that cares about his antioxidants.