Is it too late for squash recipes? Well I’m still seeing them in my grocery store so stock up on the acorn squash because this. is. deliciousssssss. And healthy. Because who doesn’t want to look good in a bathing suit this summer?
I’m on a quest for 6. And I’m not talking about what the 49ers just lost on Sunday (sorry Niners fans), I’m talking about a 6 pack! Something I’ve been talking about all year now (ok it’s only February so the last month really) but I’m serious. This tummy needs fine tuning before I shimmy into a bridesmaids dress this summer for my brother’s wedding.
Did I tell you he’s getting married? He’s finally tying the knot this June in Columbus, Ohio. I’m excited. Sort of. Excited for the wedding, not excited for the plane ride. Why do I hate flying SO much? How do you all cope on long flights? I’ll be flying from good old CA, so it’s going to be a solid 5 hours of torture. But hopefully the multiple cocktails/movies stocked on my iPad will help ease my nerves.
Ok so this recipe. It has tons of versatility, aaaand it’s kind of fun to eat. Think clam chowder in a sourdough bread bowl how you scrape the sides and scoop the filling. Except minus the bread add the squash and minus the clam chowder and add the quinoa mixture. You can cut the calories on this dish even more by ditching the cheese. But the cheese makes it taste extra yummy soooo yeah. Maybe don’t do that?
Although squash can be kind of intimidating, I promise this is super simple to make. Like fool proof really. The hardest part might be cutting the squash in half. And I’m pretty sure the only requirement for knowing how to cut something in half is being over the age of 12. So you should be good!
Let me know if you try any variations of this recipe! Here are a couple of other ideas for Stuffed Acorn Squash around the web:
- Chorizo-stuffed acorn squash from Real Simple
- Roasted Acorn Squash with wild rice from Chow
- Quinoa stuffed acorn squash from Love and Lemons
And here’s the recipe for my version. Ciao!
- 1 medium acorn squash
- ¾ cups quinoa
- 3 green onions
- ⅛ cup fresh sage
- ⅛ cup fresh thyme
- 2 tablespoons olive oil (divided)
- ¼ cup walnuts or pecans
- ¼ cup freshly shaved parmesan reggiano
- salt and pepper to taste
- Preheat the oven to 425°F. Cut the squash in half, and scoop out the seeds with a spoon. Drizzle ½ tablespoon olive oil over the cut side and season with salt and fresh ground pepper.
- Place the half cut side down on a baking sheet, and roast for 25 minutes until slightly browned and easily pierced with a fork.
- Cook the quinoa to the package directions.
- Roughly chop the green onions (white and green parts). Remove the leaves of the thyme, and chop the sage leaves.
- Roughly chop the walnuts.
- In a non-stick skillet, heat tablespoon olive oil. Add the green onion, and saute about 2-3 minutes. While you saute the green onions, toast the walnuts – place them in a small skillet and toast over low heat, until slightly browned (DON”T LET THEM BURN)
- When the quinoa is done (make sure it’s not watery at all), stir in the green onions, thyme, sage, and walnuts. Season with salt and pepper to taste. Drizzle with olive oil.
- When the squash is done, scoop the quinoa mixture into the acorn squash halves. Top with parmesan reggiano.