Acorn Squash Harvest Bowl

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harvest bowl with acorn squash quinoac

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!

Acorn Squash Harvest Bowl
Serves 2
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  1. 1 acorn squash
  2. 1 cup quinoa
  3. 2 cups water
  4. 1 1/2 tbsp coconut oil
  5. 1 garlic clove, minced
  6. 1/3 cup pomegranate seeds
  7. 1/3 cup raw pistachios
  8. Juice from 1/2 a lime
  9. 1/2 tsp paprika
  10. Pinch of sea salt and black pepper
  11. 1 cup arugula to garnish
  1. Preheat oven to 400 degrees Fahrenheit.
  2. 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.
  3. 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.
  4. Once the quinoa is ready, mix in 1 tbsp coconut oil, minced garlic, pomegranate seeds, pistachios, lime juice, paprika, sea salt and pepper.
  5. Prepare the harvest bowl by adding the quinoa mix into the acorn squash halves and top with arugula. Enjoy!
Recipe Name
Harvest Bowl
Published On
Average Rating
5 Based on 4 Review(s)

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