Public Service Announcement: It's Autumn in Ohio. That means that the local farmer's market is beginning to sell squash and the grocery store has their fall produce display front and center! I am embarrassed to admit it, but I only learned about acorn squash in the last few years. Before that, they were a foreign produce item. Well, after I learned how to make it, I realized just how delicious it is.
This is an excellent fall recipe - but FODMAPers, use caution. Acorn squash (as far as I know) has not been tested by Monash University so we are still unsure of the FODMAP content. And, as you already know, beans are a source of fermentable carbohydrates. If you are a FODMAPer who has "passed" the fructan/GOS testing phase, you can proceed with this recipe! If you have not introduced fructans/GOS into your diet, it might be a good idea to pass on this recipe.
- 2 acorn squash, cut in half lengthwise and seeded
- 1 1/2 tsp thyme, divided
- Salt, to taste
- 1 cup quinoa, cooked according to package directions
- 2 Tbsp. extra virgin olive oil
- 1 small red bell pepper, diced
- 3 cups greens (I used kale and spinach)
- 1 can cannellini beans (15 oz.), drained and rinsed
- 1 Tbsp. thyme
- 1 tsp. red pepper flakes, optional
- Salt and pepper, to taste
Preheat oven to 400 °F. Cut the squash in half and remove the seeds, place on baking sheet with cut side up. Season each squash with about 1/4 teaspoon thyme and a bit of salt. Bake for 40-45 minutes, until tender.
Cook your quinoa according to package directions.
Once the squash and quinoa are cooked, set aside to cool and begin with the vegetables.
In a sauté pan, heat oil on medium heat. Add bell peppers, sauté for about three minutes. Add beans, one tablespoon thyme, red pepper flakes, and a bit of salt and pepper. Cook for another three minutes. Add greens until them become wilted. Combine quinoa and sautéed vegetables in the sauté pan.
Scoop mixture into each acorn squash half and serve with any additional seasonings you would like (salt, pepper, thyme).