Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...
Pretty, fiery, and quick to fix, this vegan holiday recipe is a healthy vegan change from the usual fat- and calorie-laden dips served at holiday parties. Take advantage of this unusual vegan recipe during the winter months -- composed of acorn squash, jalapeno, red onion, cilantro, and lime zest, you'll miss this vegan salsa when winter squash is out of season.
Makes 2 cups
1/2 small acorn squash, seeded
1/2 small red bell pepper, seeded, chopped
1 large jalapeno, seeded, minced
1/2 small red onion, finely chopped
Juice and zest of 1 lime
1/2 cup finely chopped fresh cilantro
Salt and freshly ground black pepper
1. Bake, steam, or microwave acorn squash until it is firm but tender. Peel and dice.
2. Place squash and remaining ingredients in a medium-sized bowl and toss to combine.
3. Refrigerate overnight or at least a few hours to meld flavors, tossing occasionally.