I’m not gonna lie….
- 1 medium acorn squash, cut into quarters
- 1 TBSP agave nectar (or sweetener of choice)
- 1 TBSP butter
- 1 TBSP Cinnamon
- 1 cup cooked quinoa (1 cup quinoa + 2 cups water or broth of choice)
- 1 small head of broccoli florets
- 1 cup shredded parmesan cheese
- 2 TBSP dried cranberries
- Dash of sea salt
- Preheat oven to 425 degrees.
- Slice acorn squash into quarters, and lay down on foil lined baking sheet sprayed with non spray cooking oil.
- Drizzle agave onto all 4 pieces then top with butter.
- Add desired amount of cinnamon (and any other spices) to squash.
- Bake for 45-60 minutes or until tender all the way through with a fork.
- As squash is baking, cook quinoa according to package directions.
- Once quinoa is cooked, let cool.
- Add in dried cranberries and chopped broccoli florets to quinoa.
- Mix and scoop out ½ cup and add to squash centers.
- Sprinkle with parmesan cheese on top.
*This recipe is easily adapted for vegans by leaving out the cheese.
*To make it more savory, cook the quinoa in chicken broth. I used Trocomare seasoning to season my quinoa cooked in water and it turned out PERFECT.
How else have you all prepared acorn squash? It’s so much easier than I thought! Hope you guys give this recipe a try!
I absolutely LOVE coming home to my parents place in Charlotte whenever I get a chance because the city seriously is so beautiful and has the best places for fitness and healthy eating. This morning I went to my favorite FlyBarre class, which is definitely better (shh!) and more of a workout than PureBarre is. I wish they would come to Athens! They are originally a cycling studio (FlyWheel) which got huge when celebrities talked about their classes in NYC. FlyBarre is the pilates/barre class branch of the company. I went to the 60 minutes “Sport” class which incorporates more cardio. We did lots of squats, abs, lunges, weights, arm work, and jumping jacks/cardio moves. It was awesome after Thanksgiving! I loved it and am going to try and incorporate some of the moves we did into my own workouts.
After FlyBarre, I went to my favorite health food store, Berrybrook Farms and grabbed some stuff to go. I bought my favorite flax crackers that they only sell there, some freshly made gluten free dinner rolls, cacao nibs, almond flour, and some mulberries (so good!). After indulging in my guilty healthy pleasure shopping, I headed to my favorite place on planet earth: Luna’s Living Kitchen. I discovered this place only a year or two ago, and have been hooked ever since. It’s a gluten free and vegan restaurant, with freshly made smoothies + juices, zucchini noodle dishes, breakfast, vegan breads and spreads, stir fries, vegan burgers, and vibrant salads. My favorite dish I’ve had there was a raw burrito wrapped in a collard leaf with an amazing dipping sauce. pure heaven. I just love how they make healthy, vibrant, clean and real food beautiful and tasteful. They also have the best dessert I’ve ever had! A raw pumpkin pie tart made from only healthy, good for you ingredients that taste so indulgent. My brother was even a fan. Doesn’t it look raw-mazing? 🙂
I ended up getting a smoothie to go (made with hemp milk, maca, cinnamon, cacao, and banana), a fresh pressed green juice (apple, kale, lemon, orange, ginger) and the last pumpkin pie to go.
Overall, what an amazing weekend it was! Hope you all have a wonderful upcoming week, I know I’m gonna sleep well after a fun night out last night and some running today. Time to rest up for the work week ahead!