Whole30 Squash-Stuffed Peppers

When someone is on Whole30 you’ll definitely know it, because all they can talk about is Whole30 and what they’re eating and how they’re feeling. Sorry. We can’t help it. Because the program injects you with newfound energy and motivation, I’m actually writing blog posts again for the first time in almost a year. I’m not here to convert anyone, I’m just feeling inspired to cook and to write, and finding some pretty good healthy recipes along the way. If you’re interested in a little more what/why/how, read my Halfway to Whole30 post.

img_0480

This stuffed pepper recipe is the first one I made for Whole30, and definitely the cutest. I was inspired by a recipe in the actual Whole30 book, but that one included ground meat. I didn’t have any and kinda didn’t want it anyway! So I did a veggie version with butternut squash as the staple of the “stuffing” part. Because Whole30 doesn’t allow dairy or any grains, this recipe is vegan and gluten free. It’s also sugar free, which sounds like a no-brainer but most tomato sauces contain sugar!

I was very happy with my very first Whole30 recipe! It was flavorful, filling, cute, and colorful. I usually make a “southwest” version of stuffed peppers but that included beans and corn so that was out…and this was a very yummy alternative. You could use a similar process for all kinds of different fillings, either veggie or carnivorous. And because the presentation is so nice, this would be a good choice if you happen to have guests to serve while you’re on your crazy health kick. Enjoy!

Whole30 Squash-Stuffed Peppers

4 Large Red Bell Peppers
3 Tbs Olive Oil
1/2 Onion, finely chopped
3 Cloves Garlic, minced
Handful Baby Spinach
2 Tbs Tomato Paste (double check that yours doesn’t contain sugar)
1/4 tsp Cumin
1/4 tsp Chili Powder
1/2 tsp Sea Salt or Pink Salt
1/4 tsp Ground Black Pepper
1 cup Butternut Squash, finely chopped

Preheat oven to 350F. Slice the top of each pepper, and remove the white pith and seeds, keeping the pepper intact so that you can fill it with goodies later. If they don’t stand upright, slice off a thin layer along the bottom to make it flatter, being careful not to make a hole in the bottom of the pepper. Place the peppers and tops in a deep baking dish lined with parchment paper (or drizzle the pan with oil if you don’t have parchment paper). Roast for 10 minutes, then set aside.

Heat the oil over medium heat in a large skillet. Add the onion and cook about 3 minutes while stirring. Add the garlic and cook one more minute. Add the spinach and cook until leaves are wilted. Add the tomato paste, cumin, chili powder, salt and pepper and stir to combine. Add the squash and cook 5 minutes until softened.

Spoon the veggie mixture into the bell peppers and return to the oven, roasting for 10-15 minutes, until the peppers look wrinkly. There may be extra filling, which you can reserve to eat later. (Leftovers are always a win on Whole30!)

Optional: Top with Tahini Sauce like this one. It goes well with everything!

© Cook it Pretty 2018

Advertisements

Fall Squash Quinoa

Fall Squash Quinoa | Cook it Pretty
Cutting right to the chase, you need this dish in your life. This recipe is full of fall flavor bombs: squash (or pumpkin), dates, dried cranberries, almonds, balsamic, and warm spices. It’s also healthy (because spinach), gluten-free, and vegetarian. I have made it with acorn squash, butternut squash, and gem pumpkins. You can impress guests by stuffing the quinoa mixture in a roasted acorn squash. It looks really cute. But this deconstructed method tastes the same. I’ll leave it to you to decide if you want to go the extra mile in presentation. I know this looks like a lot of ingredients but that’s ok because they’re all bringing something to the table.

Fall Squash Quinoa
1 Squash of your choice (butternut or acorn), halved and scooped
1  cup uncooked Quinoa
2 cups Water
2 Tbs Olive Oil
1 small Red Onion, diced
2 cloves Garlic, minced
S&P to taste
1 tsp Cumin
1 tsp Cinnamon
1/4 cup Balsamic Vinegar
1/4 cup Honey
1/2 cup fresh Spinach
1 tsp Red Pepper flakes (more to taste)
1/4 cup chopped raw Almonds
6 Medjool Dates, pitted and chopped
1/4 cup dried Cranberries
1/4 cup crumbled Feta
1/2 cup fresh Cilantro, chopped

Roast the Squash
Preheat the oven to 400F. In a roasting pan, drizzle the squash halves with 1 Tbs of the olive oil and sprinkle with salt and pepper. Place them cut side down and roast for 20-25 minutes. Turn the halves over and return to oven for 10 more minutes. They’re done when you can easily stick a fork all the way through the flesh of the squash.

Cook the Quinoa
While the squash is roasting, bring your quinoa and water to a boil on the stovetop. Reduce heat to low and continue cooking the quinoa covered for 15 minutes, until all water is absorbed. Set aside.

Ready the Flavor Bombs
Heat the remaining olive oil in a large skillet. Add the chopped onion and cook for 1-2 minutes. Add the garlic and stir. Add a dash of salt and pepper, cumin and cinnamon. Add the balsamic and honey and allow it to reduce for a couple minutes. Add the spinach and stir until the leaves cook down. Turn off heat. Add your cooked quinoa and mix well. Add red pepper flakes,  almonds, dates, cranberries, crumbled feta and cilantro and mix well. Transfer the mixture to a large bowl.

Combine Forces
If you’re going for presentation points, spoon the quinoa mixture into the roasted squash halves. If your halves aren’t so pretty or you just don’t care, go ahead and scoop the cooked squash out of its skin and add it to the quinoa mixture.

Enjoy!

© Cook it Pretty 2016

Couscous or Quinoa, Pumpkin or Squash?

Any conversation about squash or pumpkin can get pretty confusing around here. In Dubai, and apparently in Australia as well, butternut squash is referred to as butternut pumpkin. I’ve also seen acorn squash labeled as green pumpkin. I like pretty much all manner of squash and/or pumpkin and tend to gravitate toward recipes with these ingredients. (A recent review of my Pinterest boards made that pretty clear).

Butternut Squash Couscous | Cook it Pretty

So I recently picked up a “butternut pumpkin” and was looking for a recipe to use it with. I opted for  this Couscous Salad with Butternut Squash and Cranberry from The Kitchn. I followed the recipe pretty closely except for not soaking the dried cranberries (I eat them straight from the bag anyway – anyone know why I would need to soak them?) and adding some honey to the dressing as I found it a little too strong on the vinegar. I do love the local couscous, how cute is the packaging?

Dubai Couscous | Cook it Pretty

As I was making it I realized how close this recipe is to the Quinoa-Stuffed Acorn Squash recipe that is a big favorite of mine. After tasting it, I concluded that I prefer the quinoa/acorn version. This recipe from Camille Styles is the favorite of which I speak. I’ve made it over and over and it has sweet, salt, spice, and heat in all the right places. I always use cranberries instead of currants and different chopped nuts instead of pepitas, and my favorite personal addition is dates.

Quinoa Stuffed Acorn Squash | Cook it Pretty

I think this one also wins for presentation, and the addition of greens ups the health factor. Secret bonus of this presentation – no peeling or chopping the squash. That’s right, it’s actually easier to make it the cute way this time. I’ve made it clear in the past how partial I am to quinoa. Maybe I’m biased, but quinoa beats couscous this round. Cute camel packaging notwithstanding.