With the change in season, we have delicious winter vegetables to enjoy. Oftentimes I find myself at the grocery store looking at the variety available in the produce section and think how in the world do you cook any of these vegetables?
After branching out and purchasing an acorn squash, I decided to cook it as recommended in the oven. I then added my own flair! I encourage you to try this recipe. You won’t be disappointed. It’s a healthy and hearty meal for the chilly temperatures and you’ll feel full and satisfied afterwards.
Acorn Squash stuffed with Quinoa
Start by preheating the oven to 350, then spray the pan with a nonstick spray and place each half of the acorn squash face down for 30 minutes.
While the squash is cooking, start the quinoa. Add 2 cups of chicken broth to a pot and bring to a boil. Then add 1 cup of quinoa. Turn the heat down to medium and allow the quinoa to cook uncovered for 13-16 minutes.
In a sauté pan, start with olive oil and garlic, and then add a little sea salt, fresh cracked pepper and a tablespoon of pine nuts. Once the pine nuts are toasted, add 3 small tomatoes. The heat should be turned to low at this time. Add a tablespoon of Pesto. By this time the quinoa should be finished cooking. Toss the cooked quinoa into the sauté pan and gently mix to ensure all ingredients are blended together. Top with a little cayenne pepper to add heat and a little crumbled feta cheese (as much or as little as you like) Then take the squash out of the oven, and fill the quinoa to each half and you have a delicious dinner prepared in just 30 minutes!
This meal provides a good balance of vegetables, protein and healthy fats. It’s delicious and I hope you think so too!
Ingredients:
-Acorn Squash
-1 Cup Quinoa
-2 Cups Chicken Broth
1 Clove of Garlic
1 Tbs. Olive Oil
1Tbs Pine Nuts
3 Small Tomatoes
1 Tbs. Pesto
Sea Salt
Fresh Cracked Pepper
Cayenne Pepper
¼ Cup Feta Cheese
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