Too many vegan pumpkin spice cookies can really take it out of a girl (and her dog).
After an hour spent digesting too much pumpkin and sugar I knew the healthiest thing I could do was make a nutritious dinner for us all. So I pried my slightly bloated self from the couch and got busy in the kitchen. I had one last delicata squash from Hutchins Farm that needed to be cooked up. Chickpea curry stuffed delicata squash boats are the bomb! They are filling, healthy, and add just the right amount of spice to give them a kick. Not only were they delicious but I finally felt like myself again after eating some much-needed vegetables.
While Taylor and I dined on our curried squash boats we made another list of things we need to get done before the farm season really gets under way. We have been debating on whether or not we want to do a small CSA (community supported agriculture) box once a week in addition to a weekly farmers market. We are a little nervous to do the CSA since we have not grown any food in this valley before. The thought of taking people’s money upfront and not knowing how the farm season is going to go is a little scary. However, we feel confident that we will be able to grow an abundance of produce, it’s just the whole process is really nerve-racking!
Alright, here is the recipe for the Chickpea Curry Delicata Squash Boats. Serves two
1 medium-sized delicata squash, sliced in half lengthwise and seeded, scraped clean leaving 1/4 inch rim
2 tbs extra virgin coconut oil
1 cup cooked brown rice
1 yellow onion, diced
3 cloves of garlic, minced
1 tbs fresh minced ginger
4 teaspoons curry powder
1 can chickpeas, drained and rinsed
1 cup coconut milk
1 cup water
1 can diced tomatoes
1 cups frozen peas
1 cup chopped broccoli florets
2 cups spinach
1 tsp coarse salt
Pepper to taste
Preheat the oven to 425. Drizzle squash halves with a little olive oil, salt and pepper. Place cut side down on a greased baking sheet. Roast in the oven for about 20 minutes or until squash is fork tender.
Meanwhile cook brown rice according to package directions.
In a large pan saute’ the onion over medium heat in two tablespoons of coconut oil. Saute’ for about 8 minutes. Add ginger, garlic, and curry powder. Continue to cook for one more minute. Add chickpeas, tomatoes, coconut milk, and water. Bring to a boil. Reduce heat to low and simmer for about 10 minutes. Add broccoli, peas, and spinach. Cook for about 3-5 minutes or until broccoli becomes bright green. Season with salt. Taste test to make sure it doesn’t need anything else.
When ready to serve scoop about 1 heaping cup of curry mixture into a squash half. Season with a little more salt and pepper.