chickpea curry stuffed delicata squash boats

Too many vegan pumpkin spice cookies can really take it out of a girl (and her dog).

Photo1After 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. IMG_1223Chickpea 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.

IMG_1220I love the combination of spicy curry and sweet winter squash together. Taylor said these were his favorite version of my stuffed squash boats. I credit the curry flavor for this!

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!

IMG_1221We have a little more time to plan it all out but we need to get moving fast! Farm season is not that far away!

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.

Enjoy!

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7 Responses to chickpea curry stuffed delicata squash boats

  1. Joanne says:

    I definitely know that feeling of needing veggies after a sugar rush! And you did good with these stuffed squash boats. They are stuffed with all kinds of awesome!

  2. BEB says:

    You’re inspiring me to eat healthie and I’m trying many of your recipes! Love the photo of you and Henry…he makes a great pillow!

  3. BEB says:

    Sorry…I meant “healthier”….it’s early here! 🙂

  4. Elizabeth says:

    I recommend not doing a CSA in your first year except with close friends and family who are happy to invest in your future no matter the outcome. As confident as you feel, you won’t know your land well enough to get a completely accurate picture of what you can produce and when it will (approximately) be available. You will face unexpected challenges in year one. If you invite strangers to partake and have a particularly difficult first year, you are inviting a lot of criticism and negative feedback that could affect your future; this outweighs the benefit of a CSA from the get go. Let the food you produce speak for itself and be your biggest advertiser; start collecting contact information from your customers as soon as you hit the farmers markets so you can share 2014 CSA info early. And, if you still want to do a CSA, consider doing one for the second-half of the season rather than the whole time. Just my opinion. Best of luck! Your hard work will pay off!

    • drealieberg says:

      Elizabeth,
      Thank you so much for your advice. Taylor and I both talked about how we think we may just do a small CSA with family and close friends as a trial for this first year. (They all understand that their boxes may be small or empty some weeks!) Other than that we are going to stick to the farmers markets. Thanks for great advice!

  5. Oh wow, these look amazing! I love how much wholesome goodness they are stuffed with. I need some of this in my life!

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