Meatless Monday (a day late)

I recently became a vegetarian because I started to notice that when I went to a restaurant that was what I chose and it was also becoming what I chose to make for myself at home. I decided to challenge myself to try being a vegetarian for a while to see if I could make meatless meals everyday. It made me try so many new types of food I had never had before and I was always surprised at how delicious the  meals tasted. Being a vegetarian also has lots of health benefits and benefits for the environment (which we'll get in to in another post). The Johns Hopkins School of Public Health developed Meatless Monday to help people cut out meat once a week. (KG once did a school project on it (right?)) Many new years resolutions to eat better last about a month because they require a lot of effort to do it every day. However, pledging to cut out meat once a week is easier so you're likely to stick to the trend longer.

I wanted to post this yesterday, but I had to give at least one day to the Steelers.. My idea is to post a meatless recipe that I've made throughout the week every Monday so you can make it and enjoy a Meatless Monday too.

This week's recipe is STUFFED ACORN SQUASH. I have made it twice (On the night before Thanksgiving and Christmas) and that says a lot because I rarely repeat recipes- too excited to try them all. This meal is really filling, so I don't think you need to make any sides:

Recipe from Whole Living Magazine - November 2011

Serves 8

Ingredients:

4 small acorn squash, halved and seeds removed

4 Tbsp extra-virgin olive oil

1 cup quinoa

1/2 cup chopped parsley

1/2 cup feta, crumbled

1/2 cup roasted pistatios

2 tsp red wine vinegar

salt and pepper

1. Preheat  oven to 425 degrees. Brush squash with 2 tbsp oil and season with salt and pepper. Roast cut side down on two baking sheets until tender and caramelized 15-20 minutes

2. Meanwhile, Bring quinoa and 2 cups water to a boil in a small pot. reduce heat and simmer, covered, until tender and water is absorbed, about 15 mintues. Let cool, then fluff.

3. In a lrge bowl combine quinoa, parsley, feta, pistachios, remaining 2 Tbsp of oil and red wine vinegar. Season with salt and pepper. Divide filling among squash.

My future-brother-in-law also liked the quinoa filling on its own. Quinoa is a great grain because it has all 9 of the essential proteins in it. Making too much of the filling is definitely not a bad thing and it keeps well in the fridge!

Watch this video to learn more about Meatless Monday:

http://www.meatlessmonday.com/why-meatless/