It’s the height of gourd season and the leaves are changing. Why not enjoy the best of what the season has to offer; this harvest bowl brings so many great flavours together. Pomegranate, pistachio and lime accent the acorn squash base. This is not a raw dish but as we transition from summer to fall, sometimes you need a warm hug. It’s a magnificent Meatless Monday dish!
Cut acorn squash in half and scoop out the insides. Coat the acorn squash halves with 1/2 tbsp coconut oil and a pinch of sea salt and black pepper. Place parchment paper or tin foil on baking tray and place squash halves cut side down. Roast for 20-25 minutes or until squash is tender.
To make the quinoa, bring 1 cup of quinoa in 2 cups of water to a boil. Once the water is at a boil, cover and turn heat to low and simmer for approx. 12 minutes.
Once the quinoa is ready, mix in 1 tbsp coconut oil, minced garlic, pomegranate seeds, pistachios, lime juice, paprika, sea salt and pepper.
Prepare the harvest bowl by adding the quinoa mix into the acorn squash halves and top with arugula. Enjoy!