Cupboard Meals

I go grocery shopping once every two weeks.  I wish it were more often; my most favorite place in the world is strolling the aisles of international sauces, bulk whole grains, and smelling produce to bring home with me.  Forget new shoes or clothes, give me groceries!

Toward the end of the two weeks, I have to admit, I’m throwing dinner together with pretty slim pickin’s.  It’s a grab-and-go from my cupboard, supplemented with fridge-produce-scraps.  Admit it, you do the same thing.  If you don’t, I’m super embarrassed right now.  On the other hand, here’s an idea for your next Cupboard-Grab-N-Go Meal: Roasted Acorn Squash with Garbanzo Bean Lentil Stuffing.  Fresh: mixed greens, an apple.  Cupboard: Acorn squash {I’m counting this as a “Cupboard Item” because I keep winter squashes in my pantry through the winter}, canned garbanzo beans {I always think of these in Italian: “ceci”}, craisins, green lentils, bread crumbs, sunflower seeds {I keep a big container in my freezer}, “veg mix.”

About once a year I load up on HUGE amounts of carrots, celery, onions, parsley, and garlic, and I spend a couple days making vegetable stock and chopping celery, onions, and carrots to freeze for a pre-made, ready to grab veg mix to use during the slim-pickin’s time.  The chopped mix usually lasts me a whole year, and the stock usually 6-8 months, then I restock my stock.  {…haha}

cupboard meal roast squash 3

Roasting is super easy: Cut the squash, clean out the seeds, drizzle with olive oil, salt and pepper, and roast at 400F for an hour.  I added a drizzle of maple syrup with this squash.

Before:

cupboard meal roast squash

After:

cupboard meal roast squash 2

Pull together the stuffing in a pot while the squash is roasting, and you’re good to go.

cupboard meal roast squash 4


 

ROASTED ACORN SQUASH WITH GARBANZO BEAN LENTIL STUFFING

  • Servings: 2-4
  • Time: 1 hour
  • Difficulty: pretty easy
  • Print

INGREDIENTS:

  • 1 acorn squash, cut in half and cleaned of seeds
  • 1/4 cup maple syrup
  • 1 cup combined chopped carrot, celery, and yellow onion
  • 1/2 cup green or brown lentils
  • 1 1/2 cups vegetable stock
  • 1 apple, chopped (peeled or leave the peel on, up to you)
  • 1/4 cup craisins or currants
  • 1/2 can Garbanzo beans, drained and rinsed
  • 1/2 cup breadcrumbs
  • handful of mixed greens
  • sprinkling of sunflower seeds

DIRECTIONS

  1. Heat oven to 400F.  Prepare acorn squash on a baking sheet: Drizzle with olive oil, divide the maple syrup between the two halves, and sprinkle with salt and pepper.  Roast for at least 1 hour.  If the squash is very thick, it may take longer, just watch it.  The squash will be soft and golden brown when it’s done.
  2. While the squash is roasting, prepare the stuffing.  Coat a large pot with olive oil and heat over medium high heat.  Sauté the chopped carrots, celery, and onion with salt and pepper to taste.  When the onion is translucent, add the lentils and sauté for another 3-5 minutes.
  3. Add the vegetable stock, apple, and craisins, and let come to a boil.  Lower heat and let simmer for 15-20 minutes, until the lentils are tender and all the stock has been absorbed.
  4. Off heat, add the garbanzo beans, breadcrumbs, and mixed greens, and stir until well combined.  Cover with a lid and keep warm until the squash is done.
  5. For 2 servings, this will be a meal, just fill each acorn squash half with the lentil stuffing, sprinkle with sunflower seeds, and serve.  For 4, this will be side-sized, and will be great served with salad or soup.  Just cut the acorn squash into 4 equal portions and divide the lentil stuffing evenly.  Sprinkle with sunflower seeds and serve.

 meatlessmain.com

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