Southwestern Acorn Squash Bowls
Posted by Healthy Bitch Daily on Dec 14, 2012
Who's already just a tad bit sick of one of winter's finest vegetables?
I'm looking at you, squash.
I was feeling a bit over the big orange vegetable-fruit until I realized all I needed was a break from my traditional way of eating it--typically with lots of Earth Balance, perhaps some cinnamon and a side of cranberries. Whether you're in a squash rut or not, this savory recipe is flavorful and a fun change for the taste buds.
What You Need
1 medium sized acorn squash
2 cups farro (brown rice or quinoa would work as well)
1/2 can of organic black beans
1/2 can of organic corn
1 1/2 tablespoons Earth Balance
1 teaspoon black pepper
1 tablespoon paprika
1 tablespoon fresh cilantro
1/2 an avocado (optional)
How to Make It
Preheat oven to 350.
Cut acorn squash in half down the middle and scoop out seeds and strings. Place squash flesh-down in a shallow baking dish with a bit of water, heat for 45 minutes or until soft. Meanwhile, prepare farro, beans, and corn according to package instructions. In a bowl combine beans and corn with pepper, paprika and cilantro.
Remove squash from oven and smear evenly with 1 tbsp Earth Balance, and sprinkle with a bit of salt and pepper to taste. Use remaining 1/2 tbsp of Earth Balance on farro and scoop into squash, dividing evenly. Top with beans and corn, and garnish with avocado. Perfect at room temperature, or reheated without avocado. Enjoy!
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Beth Funari, Environmental Blogger and Certified Personal Trainer Beth is co-founder and author of Green Philly Blog an environmental website that informs folks about all things eco-friendly. She enjoys creating healthy vegan recipes, designing quick,effective workouts that make clients sweat like a pig, writing, reading in bed, drooling over vintage 70s fashion, and pestering her friends and family with environmental facts.
Website: www.greenphillyblog.com
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