I hope you had a wonderful end to 2015 and your new year is off to a fabulous start. There is just something about a fresh start that brings hope and excitement about what the future holds. Probably one of the most common things talked about at the start of a new year is eating healthier. It's easy to feel that way as we have just left the holiday season with yummy treats at our fingertips all the time!
If you are new to "clean eating", your first thoughts may consist of things like your food will be flavorless, boring, and not satisfying. This couldn't be further from the truth. However, if you are used to a diet that is high in sugar, sodium, and processed foods, it will take a small amount of time for your palate to adapt. Just be patient through the transition because it will be one of the wisest and healthiest choices you can make for yourself. Clean eating can be extremely flavorful, exciting, creative, and leave you feeling great inside and out! Take this recipe for example. Full of bold color and flavor, these stuffed delicata squash are beyond delicious! It may quite possibly be one of your new favorite meals!
I'm pretty in love with squash of all varieties. Delicata squash is no exception! This unique squash is very easy to prepare and the outer skin is edible making prep work even easier. Using a variety of bell peppers, onions, beans, quinoa, and salsa makes this an extremely satisfying meal.
This recipe is very adaptable as well. If you follow a Paleo diet, substitute the beans for grass-fed ground beef or chicken. Since quinoa is one of those debatable foods for Paleo, use your discretion. You could always add more vegetables and leave out the quinoa.
For a vegetarian version, stick to the recipe. If quinoa isn't your thing, swap it for some organic rice. Creamy chipotle cashew sauce, sliced avocado, and fresh cilantro all compliment the squash quite well.
2 delicata squash
1/8 cup coconut oil
2 cups cooked quinoa
1 cup salsa
1 15 oz can organic black beans
1 minced garlic clove
1 red onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1 jalapeno pepper, minced
1 teaspoon cumin
2 teaspoons chili powder
1. Start with cooking the quinoa. I usually do this in advance to save myself some time during dinner prep.
2. Preheat oven to 450°F. Slice delicata squash in half and remove seeds. Rub all four halves with coconut oil and place face down on a baking sheet lined with parchment paper. Bake for about 20-25 minutes or until you can poke smoothly with a fork.
3. Meanwhile, heat up 1 tablespoon of coconut oil in a large skillet. Add garlic, onions, and peppers. Then add spices. Stir thoroughly and then add beans.
4. After about 10 minutes, add the cooked quinoa and the salsa. Cook until heated through.
5. Then place mixture in your cooked delicata halves. Top with some cilantro and avocado if desired.