As a busy working mom getting a healthy dinner on the table in a timely manner and one that can also double as leftovers is a big priority in my life. There is an abundance of winter squash available at farmers markets and grocery stores these days so, I was inspired to create this super simple recipe. The squash is so good and it is a nutrition powerhouse containing antioxidants, beta-carotene, vitamin c, and also has fiber among many other benefits! Not to mention, it is super easy to cook and very flavourful!
I do want to note that to add some flavour in a pinch I used some pre-seasoned quinoa with dehydrated vegetables. The brand linked below is pretty clean and such an easy way to add flavour – fast!
I cut the squash in half and scooped out the seeds. Baked at 375 faced down with some coconut oil and on the bottom rack until soft – about 15-20 min but it’s best to check as everyone’s oven is different! It should look like the picture above when ready.
In a frying pan, I sautéed one 8oz can of chickpeas in some coconut oil and flavoured with salt and pepper as well as some turmeric powder. I added spinach in towards the end of cooking just to wilt it a bit.
Optional: finish with some goat feta and hemp hearts! Voila! This would also be a great side-dish for Christmas dinner!
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