Uzoma Onyeije
@uonyeije.bsky.social
Passionate about intellectual conversations and diving deep into meaningful topics. I’m a sports enthusiast, a dedicated vegan, and a seeker of truth in politics. Grounded by faith and always exploring new ways to invest—in markets, ideas, or people.
Step 4: Finish and Feast
Top with a sprinkle of fresh parsley for some holiday vibes. Serve it up warm with a crisp salad or roasted veggies. The cozy mix of sweet, tangy, and savory goodness is like Christmas on a plate! Enjoy.
Top with a sprinkle of fresh parsley for some holiday vibes. Serve it up warm with a crisp salad or roasted veggies. The cozy mix of sweet, tangy, and savory goodness is like Christmas on a plate! Enjoy.
December 24, 2024 at 11:46 AM
Step 4: Finish and Feast
Top with a sprinkle of fresh parsley for some holiday vibes. Serve it up warm with a crisp salad or roasted veggies. The cozy mix of sweet, tangy, and savory goodness is like Christmas on a plate! Enjoy.
Top with a sprinkle of fresh parsley for some holiday vibes. Serve it up warm with a crisp salad or roasted veggies. The cozy mix of sweet, tangy, and savory goodness is like Christmas on a plate! Enjoy.
Step 3: Stuff the Squash
Fill each roasted squash half generously with the stuffing mixture. Pack it lightly but don’t overflow. Return stuffed squash to the oven and bake for 10–15 mins until heated through and slightly golden on top.
Fill each roasted squash half generously with the stuffing mixture. Pack it lightly but don’t overflow. Return stuffed squash to the oven and bake for 10–15 mins until heated through and slightly golden on top.
December 24, 2024 at 11:46 AM
Step 3: Stuff the Squash
Fill each roasted squash half generously with the stuffing mixture. Pack it lightly but don’t overflow. Return stuffed squash to the oven and bake for 10–15 mins until heated through and slightly golden on top.
Fill each roasted squash half generously with the stuffing mixture. Pack it lightly but don’t overflow. Return stuffed squash to the oven and bake for 10–15 mins until heated through and slightly golden on top.
Step 2: Prepare Stuffing
In a large bowl, mix quinoa, chickpeas, cranberries, apple, nuts (if using), cinnamon, nutmeg, smoked paprika, balsamic vinegar, salt, and pepper. Toss gently until combined.
In a large bowl, mix quinoa, chickpeas, cranberries, apple, nuts (if using), cinnamon, nutmeg, smoked paprika, balsamic vinegar, salt, and pepper. Toss gently until combined.
December 24, 2024 at 11:46 AM
Step 2: Prepare Stuffing
In a large bowl, mix quinoa, chickpeas, cranberries, apple, nuts (if using), cinnamon, nutmeg, smoked paprika, balsamic vinegar, salt, and pepper. Toss gently until combined.
In a large bowl, mix quinoa, chickpeas, cranberries, apple, nuts (if using), cinnamon, nutmeg, smoked paprika, balsamic vinegar, salt, and pepper. Toss gently until combined.
Step 1: Roast the Squash
Preheat oven to 400°F (200°C). Place squash halves cut side up on a baking sheet. Lightly brush insides with water or veggie broth. Roast for 30–40 mins until tender. A fork should pierce the flesh easily.
Preheat oven to 400°F (200°C). Place squash halves cut side up on a baking sheet. Lightly brush insides with water or veggie broth. Roast for 30–40 mins until tender. A fork should pierce the flesh easily.
December 24, 2024 at 11:46 AM
Step 1: Roast the Squash
Preheat oven to 400°F (200°C). Place squash halves cut side up on a baking sheet. Lightly brush insides with water or veggie broth. Roast for 30–40 mins until tender. A fork should pierce the flesh easily.
Preheat oven to 400°F (200°C). Place squash halves cut side up on a baking sheet. Lightly brush insides with water or veggie broth. Roast for 30–40 mins until tender. A fork should pierce the flesh easily.
Ingredients Continued:
1/4 cup chopped pecans/walnuts (optional)
1 small apple (diced)
1/4 cup parsley (chopped)
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp smoked paprika (optional)
2 tbsp balsamic vinegar
Salt & pepper to taste
1/4 cup chopped pecans/walnuts (optional)
1 small apple (diced)
1/4 cup parsley (chopped)
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp smoked paprika (optional)
2 tbsp balsamic vinegar
Salt & pepper to taste
December 24, 2024 at 11:46 AM
Ingredients Continued:
1/4 cup chopped pecans/walnuts (optional)
1 small apple (diced)
1/4 cup parsley (chopped)
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp smoked paprika (optional)
2 tbsp balsamic vinegar
Salt & pepper to taste
1/4 cup chopped pecans/walnuts (optional)
1 small apple (diced)
1/4 cup parsley (chopped)
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp smoked paprika (optional)
2 tbsp balsamic vinegar
Salt & pepper to taste
Ingredients:
2 acorn squashes (halved, seeds removed)
1 cup cooked quinoa (or wild rice)
1 cup cooked chickpeas (or white beans)
1/2 cup cranberries (fresh or unsweetened dried)
2 acorn squashes (halved, seeds removed)
1 cup cooked quinoa (or wild rice)
1 cup cooked chickpeas (or white beans)
1/2 cup cranberries (fresh or unsweetened dried)
December 24, 2024 at 11:46 AM
Ingredients:
2 acorn squashes (halved, seeds removed)
1 cup cooked quinoa (or wild rice)
1 cup cooked chickpeas (or white beans)
1/2 cup cranberries (fresh or unsweetened dried)
2 acorn squashes (halved, seeds removed)
1 cup cooked quinoa (or wild rice)
1 cup cooked chickpeas (or white beans)
1/2 cup cranberries (fresh or unsweetened dried)
Starting from scratch. lol
December 24, 2024 at 3:00 AM
Starting from scratch. lol