Ready to get into that fall mood?
I have the perfect recipe for you!
If you're on the northern side of the hemisphere you are probably feeling that fall mood. Getting the sweaters and candles out.
Since I live in Brazil I am experiencing fall which is funny because all I want is a pumpkin spice latte.
Don't get me wrong, I can not wait for summer but my internal clock is still on EST.
I created this recipe about a year ago when I was living in the states and it's been my go-to ever since.
I am obsessed with how the ingredients perfectly complement each other.
This dish is so nourishing and filling. Be sure to invite a friend over to enjoy it with you (or maybe don't because Corona) because this serves 2 people!
Let's chat about the ingredients...
Acorn squash, the most beautiful of all the squash!
I love the way this looks and smells! Just a heads up, it is so difficult to cut but you can do this!
Pro tip: cut off the stem to roast evenly
Veggies - celery and carrots scream fall to me and that's why I chose them for this recipe. Feel free to throw in whatever you have. Mushrooms, peppers, eggplant, it doesn't really matter, just go with what you like!
liquid Aminos - Let me be clear that this is not the same thing as coconut aminos. I have tried that and it made the dish more tropical island than pumpkin space ya know?
I am so obsessed with liquid aminos but if you do not have this in a store near you substitute for soy sauce.
Okay, now let's get into how to make this cozy meal!
1 Acorn squash
3 stalks of celery
2 cloves of garlic
1 cup quinoa
1 TSP sage, thyme, rosemary, and basil
1 TBS liquid Aminos
Salt and pepper to taste
Cut Acorn squash in half. Rub with oil and sprinkle salt and pepper.
Bake at 425 (Fahrenheit) for 30 or until golden brown.
Roughly chop vegetables. SautÃ© vegetables in oil (Once the oil is dry just add water) until the carrots are soft.
Mix in seasonings.
Cook quinoa according to package (I recommend you prepping this beforehand to
make it easier). Once the carrots are soft add in quinoa.
Remove Acorn squash from oven.
Stuff your acorn squash with your quinoa mixture.
Snap a picture for IG and be sure to tag me @zkwellness_
Zoe Worlund Cordeiro
Zoe grew up in the heart of the South, Huntsville, AL. After spending most of her life avoiding animal products, she became a Vegan six years ago and hasn't looked back! Zoe is passionate about loving people, stewarding the planet's resources well, exploring new places, and pursing a relationship with Jesus. After a two-year cross-cultural & international relationship, Zoe said "Yes!" to her Brazilian-designer husband, Gabriel. After their wedding in March of 2020, Zoe settled in his hometown of Curitiba, Brazil and they hope to travel the world together.