Tuesday, February 18, 2014

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Monday, February 17, 2014

Make it Mondays: Quinoa Stuffed Acorn Squash

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It feels like acorn squash has been displayed on-sale at the grocery store since October. As a result, I have made a lot of recipes that have starred this hearty vegetable throughout these last few months. Two in which I've featured On the blog: roasted sweet potato and acorn squash soup & acorn squash french fries...

 So when I bought yet another on-sale, acorn squash this week at the grocery store, I realized it was about time I switch things up with a new recipe. I decided to get fancy...why not feature the acorn squash as the "bowl" component for the meal? 
Savory Acorn Squash Bowl
Photo Courtesy of: Sweet Peas and Soybeans
The acorn squash bowls take maybe 5 extra minutes to make, yet make a typical meal of quinoa so much more savory and a whole fancier. 

This is a great dish to serve at a dinner party or simply as a delicious lunch for yourself. And the great thing about working with quinoa is that you can add anything to it. You can experiment with different flavors of quinoa, add turkey sausage, apple slices... the skies the limit. So without further ado, here is your "fancy", yet easy recipe for quinoa stuffed acorn squash.
Quinoa-Stuffed Acorn Squash, adapted from Fitness magazine
  • 2  medium acorn squash
  • 1/3 c. cooked quinoa
  • 1 1/2 tsp. 
  •  olive oil
  • 1 tsp. ground cumin
  • 1/2 tsp. sea salt
  • 1/2 c. chopped onion
  • 3 garlic cloves, minced
  • 2 1/2 tsp. minced fresh ginger
  • 3/4 c. shredded cheddar cheese
  • 1 tbsp. chopped walnuts (toasted)
 Preheat the oven to 375 degrees. Cut squash in half horizontally and remove the seeds with an ice cream scoop. Place squash  on a baking sheet & drizzle with olive oil & sea salt. Bake for 25 minutes, or until a sharp knife easily pierces squash.
Photo Courtesy of: Olive This

 Meanwhile, cook the quinoa according to box directions. Heat oil in a large nonstick skillet over medium heat. Add onion and sauté for 4 minutes. Add cumin, garlic , and salt. Cook 2 minutes; stir in quinoa. 
Photo Courtesy of: Stay Classy Fit
 Transfer squash halves to a dry baking dish, cut side up. Pack each with an even amount of filling and bake 20 minutes. Press shredded cheese into each filled half and bake 5 minutes more, or until cheese has just melted. Top with toasted walnuts. 
Create a tasty Monday everyone!

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Quote By: Bassam Tazari
Photo Courtesy of: Tory Stone

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