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QUINOA STUFFED ACORN SQUASH


Quinoa Stuffed Acorn Squash- these are a very easy dinner recipe and make for a filling and satisfying VEGAN dinner! | Recipe by BBritnell.com
WE MADE IT TO FRIDAY! yay. I’ve slightly overbooked myself the past couple weeks and so I’m going to do my best to actually relax some this weekend. I say “actually” because I’m bad about setting aside time to rest but then just filling it with various chores that have me rushing around the house and doing anything but resting. SO, here’s to a relaxing and restful weekend.
And when I get home today, there will be FOUR FRUIT TREES waiting for me on the front porch. If I could express my excitement over the internet, it would look a little something like this ????????????????‼️‼️????????????????????????????????????.
I can’t even begin to explain why the thought of planting fruit trees has me SO ecstatic, but it does. I have, in fact, been talking about planting my very own apple tree for a good 15 years now so I guess that could have something to do with it.
To back track: on Tuesday, I spent my lunch break researching apple trees. It started out casual like, “oh, let me just see how much they cost” and next thing you know I’m on the phone talking to a sweet old lady who’s owned a gardening company in Georgia her whole adult life and I’m ordering 3 apples trees and a fig tree. My intention was to just order 2 apple trees but somehow 2 simply didn’t seem like enough. I also ended up spending a bit more money to get trees that were more mature and would produce apples as early as next year! (!!!)  So, starting today, I’ll be the proud owner of a fuji apple tree, a granny smith apple tree, a honeycrisp apple tree, AND an Italian fig tree. The fig tree was an impulse buy.

Needless to say, you’ll hear lots more about my fruit tree growing adventures in the near future.
Quinoa Stuffed Acorn Squash- these are a very easy dinner recipe and make for a filling and satisfying VEGAN dinner! | Recipe by BBritnell.com
Lets talk about these Quinoa Stuffed Acorn Squash. As I mentioned previously, I was a food stylist on a shoot recently where the company asked that their pictures be styled to look like a “bountiful harvest”. In order to achieve such a look, I spent ~$100 on produce all of which I took home with me after the shoot. The next few blog posts that you will see are my desperate attempts to eat 3 weeks worth of fruits and veggies in just ONE week before it all goes bad. That’s what this acorn squash recipe is really about.
Quinoa + Black Beans + Cilantro is one of my absolute favorite combos and I do it rather often. Sometimes I eat it just by itself and other times I stuff it into sweet potatoes or tacos OR these acorn squash.
This recipe is surprisingly simple which is a large reason why I love it. It’s also very easily adapted. You could add in some ground turkey (or really any other kind of meat), any spices, any other veggies.
These Quinoa Stuffed Acorn Squash are also VERY filling. It kind of feels like comfort food while simultaneously being filled with nutrients and for that, I’m grateful.
Friends, I hope that you have a marvelous weekend filled with all of the things that bring you joy :)

quinoa stuffed acorn squash

  • prep time: 10 MINUTES
  •  
  • cook time: 40 MINUTES
  •  
  • yield: 4 1X
SCALE 

INGREDIENTS

  • 2 acorn squash
  • 1 cup uncooked quinoa
  • 2 1/4 cups of veggie broth
  • 1/4 cup of chopped cilantro
  • 1 green bell pepper, finely diced
  • 1 tablespoon of oil
  • 2 cloves garlic, minced
  • 1/8 tsp onion powder
  • 1/8 tsp cayenne pepper
  • 1/8 tsp cumin
  • 1 can black beans drained and well rinsed
  • optional for topping: extra cilantro, diced avocado

INSTRUCTIONS

  1. Pre-heat oven to 350 degrees F. Lightly grease a baking tray.
  2. Cut each squash in half (it doesn’t matter if you cut down the center of the stem or down the middle, either works just fine. Remove the seeds and lightly spray the flesh of each squash with cooking spray.
  3. Place the squash skin side down, on the baking tray and bake for 30-35 minutes or until the flesh is tender and easily separates from the skin of the squash.
  4. While the squash is baking, cook the quinoa by combining the broth and the quinoa in a medium saucepan. Cook according to directions.
  5. Once the quinoa is done, take off of heat, stir in cilantro and set aside to cool.
  6. In a medium skillet, heat 1 tablespoon of oil over medium heat and add in the diced green pepper. Add in garlic and the spices and stir. Cook for 3 minutes and then remove from heat.
  7. In a large bowl, stir together the quinoa, black beans, and the green pepper mixture until fully combined.
  8. Finish it all off by evenly stuffing each of the acorn squash with the quinoa and black bean mixture. Top with more cilantro and some avocado and ENJOY!!!

SWEET POTATO PASTA LO MEIN


Sweet Potato Lo Mein- super easy to make, healthy, VEGAN, and SO very satisfying! | Recipe from bbritnell.com
It’s currently an icy, snowy mess here in Nashville. I mean, relatively speaking to Nashville. I got up this morning and got completely ready to go. At the exact moment that I went outside to defrost my car, ice rain starting pouring out of the sky.
Then I found out that the interstate nearest my house is shut down and there have been a ridiculous amount of wrecks (because us Tennesseans don’t know how to drive in the snow).
SO, needless to say (and I always just say it anyways): I’m at home.
Sweet Potato Lo Mein- super easy to make, healthy, VEGAN, and SO very satisfying! | Recipe from bbritnell.com
In other news, I’m finally getting into snapchat. I’ve discovered that it IS in fact fun. So far I’ve snapped (is that the proper term!!?) a hockey game, my kitten distracting me from work, and then the previously mentioned snow (featuring both my dogs and the chickens). If you want to check that out, you can follow me @bbritnell .
Now for the Sweet Potato Pasta Lo Mein. This is so simple and so tasty and perfect for sticking to those new years healthy resolutions.

The noodles are spiralized and the sauce is made.
Sweet Potato Lo Mein- super easy to make, healthy, VEGAN, and SO very satisfying! | Recipe from bbritnell.com
Here’s the honest truth: I really don’t love my spiralizer. I bought the cheaper one from amazon thinking that it would work out but I was wrong. It broke the first time I used it. It only works now if I super glue one of the cracks every few times I use it.
MY PLAN is to order a new one very soon from Inspiralizer. Have you ever heard of this amazing blog!!? It’s ALL things spiralized and it’s awesome. I only discovered it a few months ago but I’ve tried quite a few of the recipes on their blog and they’ve all been so good! Oh yea, and they have their own custom made spiralizers that I’ve heard wonderful things about. I’ll let you know more about how I like it soon!!
Sweet Potato Lo Mein- super easy to make, healthy, VEGAN, and SO very satisfying! | Recipe from bbritnell.com
Back to making this pasta, we simple heat a little oil in a skillet and toss in the sweet potato noodles. Those cook for a few minutes before the other veggies are added in.
Sweet Potato Lo Mein- super easy to make, healthy, VEGAN, and SO very satisfying! | Recipe from bbritnell.com
It all cooks for a few more minutes before the sauce is tossed in.
Sweet Potato Lo Mein- super easy to make, healthy, VEGAN, and SO very satisfying! | Recipe from bbritnell.com
And that’s pretty much it. Easy, right? And SO FREAKIN’ TASTY!! I find sweet potato noodles very filling (more so than zoodles) so this is always a great healthy meal that doesn’t leave me hungry again in 1 hour.
Sweet Potato Lo Mein- super easy to make, healthy, VEGAN, and SO very satisfying! | Recipe from bbritnell.com
That’s all for this frigid Wednesday morning. I hope you stay warm and make a big bowl of these noodles for yourself ASAP.
**This post contains affiliate links for the spiralizer which means that I’ll make a small portion of the sale (at no extra cost to you) if you buy one. Don’t worry, I’ll use the money on something good like a bottle of Bailey’s or any extra fuzzy warm jacket.

sweet potato pasta lo mein

  • prep time: 10 MINUTES
  •  
  • cook time: 12 MINUTES
  •  
  • yield: 2 1X
SCALE 

INGREDIENTS

  • 2vmedium-large Sweet potatoes
  • 1 1/2 tablespoons of olive oil
  • 2 tablespoons reduced sodium soy sauce, or more, to taste
  • 2 tablespoons sweet chili sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon Sriracha, or more to taste
  • 1 cup sugar snap peas peas
  • 1 bell pepper, thinly sliced (I used half red and half yellow)
  • 1 carrot, thinly sliced
  • 3 cloves garlic, minced

INSTRUCTIONS

  1. Spiralize all of the sweet potato. Set aside.
  2. Make the sauce by combining the soy sauce, sweet chili sauce, sesame oil, ground ginger, and sriracha. Set aside.
  3. Heat oil over medium heat.
  4. Add in the sweet potatoes and toss to coat. Cook for 5 minutes. Add in the bell pepper, carrot, sugar snap peas, and garlic. Cook an additional 5 minutes.
  5. Add in sauce and cook for 1 additional minute. Take off of heat and let cool slightly.
  6. Sprinkle with sesame seeds and ENJOY!!
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