I love squash because it is such a versatile food. You can make it sweet or savory, bake with it or cook with it, carve it into scary faces for Halloween or turn it into a smoothie. See what I mean?

This recipe gets made in our house about once every two weeks. My daughter absolutely loves this meal, almost as much as her “cabbage noodles” (haluski). She is pretty good at making this herself at this point but she is still now allowed to use the stove, so still a mommy and me meal!

Below are some of the nutrition facts for an acorn squash.

What you will need:

• 1 acorn squash
• 1 can of coconut milk (regular, not light)
• 2-3 tablespoons of curry powder
• pink salt
• black pepper
• Evoo (extra virgin olive oil)

• Cut your squash in half and scoop out the seeds

• drizzle the squash with EVOO
• sprinkle with pink salt and fresh cracked black pepper
• bake your squash upside down so that it cooks faster and more evenly for about 20-30 minutes

• While your squash is baking, mix together your coconut milk and curry powder (to taste), and add the garbanzo beans.

• After your squash is finished baking, flip it scooped out side up and fill it (or overfill it) with your garbanzo beans.
• Put it back into the oven for another 10ish minutes. This is just to heat up the mixture on the inside.
• Remove from the oven and plate. You can add some fresh parsley, cilantro, or whatever you like with your curry.

Tell me what you thought about this recipe if you try it. Just remember until next time, anything you can make, I can probably make vegan!