Let me tell you I feel stretched by Meatless Monday.
I adore it, but I feel stretched to discover new meals that are wonderfully meatless.
As much as I feel like my culinary skills are being pushed and tried,
Mr. T is definitely feeling the burn, so to speak.
Every Monday he wearily eyes his meat-free plate as he tries to muster the
strength to be genuine in complimenting my cooking.
(I guess the lack of meat makes this mustering thing more difficult!)
I, with much joy, get to share with you my excitement in announcing,
this was a WINNER!
Yep, you read that right, Mr. T loved it.
I believe he even muttered something about loving the entire meal
despite the shortage of pure muscle binding protein!
And, as a side note, did you know quinoa is a complete protein?
I didn't either!
But now I do (and so do you!)
1 acorn squash, halved and seeds removed
1 cup of quinoa, cooked as directed on packaging
1 can of diced tomatoes
1 bunch of kale, stemmed and chopped
1 bunch green onions, chopped
1 Tablespoon olive oil
Cajun seasoning, salt and pepper (as you'd like)
1. Preheat oven to 375F.
2. Cut squash in half and remove seeds.
3. Sprinkle halved, seedless squash with olive oil and cajun seasoning.
4. Bake in oven for 40-45 minutes, or until flesh is fork tender.
5. While squash is baking, cook quinoa as directed on packaging.
6. When quinoa is done cooking, add tomatoes, green onions, and kale.
7. Stir together quinoa mixture and taste.
8. Season with salt, pepper, and cajun seasoning to your taste.
9. Remove squash from oven when completed baking.
10. Carefully (because the squash is hot!) fill the squash with quinoa mix.