Quinoa & Veggie Acorn Squash Bowl

Quinoa & Veggie Acorn Squash Bowl


  • 1 can Garbanzo beans organic  
  • Quinoa & Kale steamable Seasons Choice Aldi
  • 1 cup Brussel Sprouts chopped in halves
  • 2 Garlic Cloves
  • 1/4 cup chopped Sweet Onion
  • 1 Red Bell Pepper medium-sized
  • 10 Baby Carrots 
  • 1 1/2 cups Red Cabbage chopped
  • 1/3 cup Cauliflower chopped
  • 1 Acorn Squash


Preheat oven to 400. Cut squash in half stem to end and scoop out the seeds. ( I always roast my seeds too. Just rinse and pat dry with a little bit of oil and spread out on a pan. ) 
Place squash face down on a pan with a bit of water in the bottom of the pan. Put in the oven for about  50-60 minutes. 
(If you are cooking the seeds the oven should be turned down to about 275 degrees and cooked until they start popping, about 15- 20 minutes.) 

Next, you can chop your veggies, whatever you like or have on hand will do. Sautee them in a pan with a bit of oil until they are cooked. When veggies are just about done, throw in the can of garbanzo beans. Stir together until beans are warmed through. 
Once the squash is cooked, scoop your stir-fry mix into half the squash.

Sprinkle with a few seeds if you choose. Enjoy!  

Squash bowl) Inspired by my sister