It’s beginning to look a lot like fall! And that means it is time to make cozy comfort foods like Quinoa Stuffed Acorn Squash, foods with cinnamon and nutmeg, pumpkin lattes, pumpkin pies, and really any roasted squash. My husband I both agree that fall is our favorite time of year as it feels calm. Sounds of rustling leaves and a fresh breeze passing through the air gives this season its peaceful presence. And after a busy summer, I am ready for the calm.
My son and I visited an organic farm this week to check what seasonal foods are available. And acorn squash was there. I hesitated to buy it as I have never cooked with it before. Life gets more interesting when you try new things, so we decided to bring this nutty flavorful vegetable home. We whip up an easy quinoa mixture for inside the squash, drizzled it with honey then roasted the flavors together. I wanted to add punch with a strong cheese and only had Blue Cheese but I would suggest Feta or Goat instead.
After baking your squash, cut out the seeds then drizzle with honey. After you stuff it, drizzle more honey then bake as shown (to caramelize).
Quinoa Stuffed Acorn Squash
- Preheat the oven to 400°F.
- Cover the acorn squash in olive oil. Place in a baking dish, cover with foil and bake for 30-35 minutes, until the flesh is easily pierced with a fork.
- Meanwhile, cook quinoa with water according to directions. Place nuts in a frying pan on stove top and toast for about 5 minutes, or until lightly browned.
- In another bowl mix olive oil, lemon, salt and pepper.
- When quinoa is finished add your lemon dressing, green onion, spinach, cheese, thyme and toasted nuts. Cover the quinoa mixture to keep it warm if the squash needs more time to finish baking.
- When squash is finished baking, let cool. Cut in half and scoop out seeds. Drizzle each half with 1/2 tbsp of honey. Stuff each half with quinoa mixture. Drizzle remaining 1/2 tbsp of honey each over each acorn. Bake 20 minutes.