Acorn Squash is Low FODMAP!
Do you ever make a dish that you know you just nailed even before trying the finished product? This would be that dish for me. I love creating recipes that are visually pleasing especially if it’s an ingredient like quinoa or acorn squash that not everyone is familiar with on a daily basis. Not only is this dish perfect for entertaining but it can easily go from a side dish into a main dish depending on the size of the acorn squash. Plus it doesn’t hurt to have low FODMAP food that everyone will enjoy! Feel free to add proteins like tofu, grilled shrimp, chicken or even ground meat to it. I made this for dinner one night when my mother in law, Rita, was over and she was blown away by how good it was. I know it she likes something I make, it’s REALLY good. She has even started incorporating it into her monthly poker group menu when she entertains. I hear all the time from her monthly poker group how much they love the dish. It tickles me something so easy can be such a hit. Isn’t that the best compliment you can get?Print
Ingredients for Squash:
- 1 Small or Medium Acorn Squash
- Extra Virgin Olive Oil, for drizzling
- 1/4 Teaspoon Sea Salt
- 1/4 Teaspoon Ground Pepper
Ingredients for Quinoa:
- Preheat oven to 375 degrees. Cut acorn squash in half & scoop out the center seeds. Drizzle squash with olive oil, salt & pepper, and place skin side up on aluminum covered baking sheet. Bake for 25-30 minutes.
- Meanwhile, prepare the quinoa. In a small pot on high heat, combine 1 cup water and 1/2 cup quinoa. Once water begins to boil, cover and lower heat to low. Cook for 15 minutes. **A trick for super fluffy quinoa** Remove pot from heat, fluff with a fork and put a paper towel sheet on top of pot & cover for an additional 5 minutes. Trust me it works!
- Combine quinoa, olive oil, parsley, tomatoes, green pepper, arugula, lemon, salt & pepper in a medium-sized bowl.
- Scoop quinoa into acorn squash and serve.
Keywords: side dish, fodmap side dish, fodmap recipes