Roasted Delicata Squash with Quinoa Couscous Salad

I had a wonderfully inspiring coffee date with my best friends younger sister today.  I have decided to make a more focused effort on not only being a better Vegetarian, but really becoming Vegan.  Titles aside, its a health thing; I've seen enough documentaries that focus on the humanity of the animals and the animal products we eat.  I can find animal products that are sourced to the ethics that I believe in.

What I learned from not only watching Forks over Knives, but reading through some of the books they referenced today is that eating a whole food plant based diet can reverse and deter many diseases including: cancer, diabetes, high blood pressure, high cholesterol and heart disease.  I have a history of all that in my family, plus I am a large person which carries its own issues.

Rant aside, I had prepped my kitchen for the change and have stopped re-buying dairy products when they are gone and instead am getting more whole grains, nut based milks and veggies galore!  Tonight's meal was planned and based on a recipe I bookmarked about a year ago.

 

2 delicata squash (about 1 pound each), halved lengthwise and seeded 

8 tablespoon(s) extra-virgin olive oil + extra for drizzling

Salt and freshly ground pepper 

1/2 cup yellow quinoa

1/2 cup red quinoa 

1 cup couscous 

4 tablespoon(s) rice wine vinegar 

4 teaspoon(s) honey 

2 Granny Smith apples- finely diced 

1 stalk celery, sliced on the bias

1/2 cup chopped pecans

1/2 red onion 

1 clove garlic, minced 

4 tablespoon(s) chopped parsley 

2 ounce(s) mixed baby green salad/ arugula

1. Preheat the oven to 350°. Drizzle olive oil on the cut sides of the squash and season the cavities with salt and pepper. Place the squash cut side down on a baking sheet and roast for about 45 minutes, until tender.

2. Meanwhile, in a saucepan, bring 3 cups of lightly salted water to a boil. Add the quinoa, cover and simmer for 10 minutes. Stir couscous and simmer, covered, until the water is absorbed, about 5 minutes. Transfer the quinoa/couscous to a large bowl and let cool.

3. In a small bowl, whisk the vinegar and honey with the remaining 8 tablespoons of olive oil and season with salt and pepper. Add the dressing to the quinoa along with the apple, celery, pecans, onion, garlic,and parsley and toss well. Add the greens and toss gently.

4. Set the squash halves on plates. Fill with the salad and serve.