Chickpea and mushroom stuffed winter carnival squash
Chef
Jessica Carrol
Hospital
Waldo County General Hospital
Cook time
45 minutes
Yield
20 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
10 carnival acorn squash, split in half and seeds scooped out
4 ounces honey, rubbed evenly between all 20 halves
1/2 teaspoon salt, distributed evenly between all halves
40 ounces chickpeas
1/2 teaspoon minced fresh garlic
1 ounce canola oil
3/4 cup small diced red onion
5 cups sliced mushrooms
2 cups small diced red peppers
4 ounces canola oil
1 1/2 teaspoons minced fresh garlic
8 ounces fresh baby spinach
3 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups uncooked tri-colored quinoa
5 cups water
About 1/3 ounce vegetable base, dissolved in the water
1 ounce chopped fresh parsley
4 ounces honey, rubbed evenly between all 20 halves
1/2 teaspoon salt, distributed evenly between all halves
40 ounces chickpeas
1/2 teaspoon minced fresh garlic
1 ounce canola oil
3/4 cup small diced red onion
5 cups sliced mushrooms
2 cups small diced red peppers
4 ounces canola oil
1 1/2 teaspoons minced fresh garlic
8 ounces fresh baby spinach
3 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups uncooked tri-colored quinoa
5 cups water
About 1/3 ounce vegetable base, dissolved in the water
1 ounce chopped fresh parsley
preparation
Instructions
1. Roast squash in a 2-inch half hotel pan, 6 halves in each pan with 1 1/2 cups water in the bottom of each pan. Cover with parchment paper and tin foil and cook for about 1 hour or until the inside of the squash is soft.
2. Roast chickpeas.
3. While the chickpeas are roasting, make the quinoa filling. In a large pan, sauté red onion, mushrooms, peppers, salt and pepper, and garlic in the oil. Once the vegetables are softened, add in your rosemary and thyme, and sauté for another 2 to 3 minutes. Add in fresh baby spinach and sauté until the spinach is cooked down. Add your tri-colored quinoa and veggie broth to the pan. Cook for 15 minutes or until the quinoa is fully cooked.
4. Add roasted chickpeas and fresh parsley to the quinoa. Mix well.
5. Add 1/2 cup of the quinoa and chickpea filling to each squash half.
2. Roast chickpeas.
3. While the chickpeas are roasting, make the quinoa filling. In a large pan, sauté red onion, mushrooms, peppers, salt and pepper, and garlic in the oil. Once the vegetables are softened, add in your rosemary and thyme, and sauté for another 2 to 3 minutes. Add in fresh baby spinach and sauté until the spinach is cooked down. Add your tri-colored quinoa and veggie broth to the pan. Cook for 15 minutes or until the quinoa is fully cooked.
4. Add roasted chickpeas and fresh parsley to the quinoa. Mix well.
5. Add 1/2 cup of the quinoa and chickpea filling to each squash half.
