It’s peak season for peaches here in the south at the moment and I wanted to use them in a savory setting that is not salad or salsa (shocking I know, considering I practically live off salad). While I love summertime and want it to last forever, another part of me is starting to get nostalgic for fall flavors and everything gourd related so here’s a summer-meets-autumn recipe. It’s equal parts fresh and cozy and I loved every bite. Happy Wednesday!
Ingredients:
- 2 acorn squashes, halved and seeded
- 1½ cups cooked quinoa
- 1½ cups chickpeas
- 3 cups baby spinach
- 1 large ripe peach, diced (plus more for topping)
- 1 stalk celery, diced
- ½ medium red onion, chopped
- ½ cup tomatoes, chopped
- ⅓ bell pepper, chopped
- ¼ cup plant milk
- 1 tbsp avocado oil
- 1 tbsp tomato paste
- 1 tsp each garlic powder, coriander, smoked paprika and cumin
- 2 tsp sea salt (approximately)
- Basil, breadcrumbs and sriracha to serve
Method
Preheat oven to 450°F and sprinkle the halved acorn squash with sea salt. Place the squash on a sheet pan and bake until flesh is soft, ~45 mins. Let cook to room temp then gently scoop out the flesh (to avoid breaking the skin) and chop it up. Set aside.
Heat up the avocado oil and once hot add the onion and chickpeas. Cook 5 mins, stirring to evenly crisp.
Add the acorn squash flesh, bell pepper, celery and peach. Continue to cook 5 more mins.
Add the spinach, tomatoes, cooked quinoa, tomato paste, plant milk and all the seasonings. Cook until spinach is reduced in size, ~2 mins. Remove from heat.
Stuff the acorn squash skins with the chickpea quinoa mix, sprinkle with breadcrumbs and broil on high for 5 mins until mix is nice and golden on top.
Serve topped with fresh peach slices, chopped basil leaves and sriracha. Enjoy!
All credit to the right owner Noha
Noha via instagram (leeksnbeets). If you like this recipe go check her on instagram for more amazing recipes, she needs our support to keep making new recipes. Make sure you share the recipe with your friends as well.
