Sunday, October 23, 2011

Impress Your Friends With This One

I saw this recipe last week and HAD to make it....there was no other choice!

Makes 4 Servings


2 Large Acorn Squash
2 TB coconut oil
1 Large onion, diced
1 TB minced garlic
1/2 C. sliced mushrooms
1 can (15oz) black beans
1 tsp. curry
1 tsp. cumin
1 tsp. coriander
1 tsp. cinnamon
1 TB Chia Seeds
2 Large sweet potatoes
2 TB unsweetened flaked coconut
4 TB Greek yogurt, for garnish
2 TB unsweetened flaked coconut, for garnish


Preheat oven to 375 degrees

Cut squash in half and scoop out the seeds.  Cut off ends so each piece can stand up straight.  Place squash face down in a glass baking pan filled with just enough water to cover the bottom.  Bake for 30-45 minutes.

While squash is cooking, saute the coconut oil with the diced onion in a large saucepan over medium-high heat.  Once onion is soft, add garlic and let cook.

Pierce the sweet potatoes a few times over and heat up in microwave, until tender.  Should take about 7-10 minutes.

Drain and rinse beans.  Add beans, mushrooms, chia seeds, curry, coriander, cumin and cinnamon.  Mix well and continue to cook.

Get sweet potatoes out of the microwave (THEY WILL BE HOT).  Chop into 1-inch squares.

Add the sweet potatoes and 2 TB of coconut.  Mix everything together, mashing as you stir.

When squash is done, fill with mixture.  Garnish with greek yogurt and the rest of the coconut.



  1. I'm loving squash lately so this dish looks delicious! I'm going to have to try it! :)

  2. Oh, wow! This looks absolutely amazing! It looks so flavorful and so healthy. I love the addition of the chia seeds, and the coconut on top. I will be making this for sure! Thanks for a great recipe!

  3. All I need is coconut to make this meal. It sounds delicious!

  4. You mentioned your acorn squash recipe and I had to scope it out! Yum! I love that you added sweet potatoes and black beans. I'm going to try this recipe next time I make acorn squash. I have a soft spot for for swet potatoes!