Quinoa Stuffed Acorn Squash

It’s a squash. No, it’s a bowl. No, it’s a squash bowl! And a mighty delicious one at that. Really, who doesn’t like to eat things out of edible bowls? Bread bowls, waffle bowls, and now, behold the acorn squash bowl.

I picked up an acorn squash knowing that I wanted to make it into a bowl for a cute little one-dish-meal. However, I didn’t find any recipes that: a.) were savory dinner recipes; b.) sounded wonderful; and c.) I had all the ingredients for on hand. The saga of my life. And thus, this delicious flavor-packed baby was born. It is so moist and savory and complex, I can’t get over it. I may just make it again next week.

And as if the incredible developed flavors and healthiness were not enough for me to talk you into making these, I would like to emphasize how quick and easy they are to make as well. I got home from work, prepped the squash and was putting it in the oven when my husband got home and I explained to him what my plan was. I wanted to get in a quick 30-minute workout, so he decided to take over chopping and sauteing and by the time I was done, I walked in the kitchen as he was stirring the veggies into the quinoa and loading up the bowls. (He’s quite the cook anyway, I’m just emphasizing the speed element here.) So, let’s get to it.

You’ll need:

one acorn squash
1 lb Italian seasoned ground turkey
1 cup uncooked quinoa
1 large carrot, finely diced
1/2 red pepper, finely diced
1 small onion, finely diced
1 stalk celery, finely diced
1 T minced garlic
1/2 tsp. chopped fresh thyme (1/4 tsp. if using dried)
1/4 cup feta cheese
1/2 cup Monterrey Jack or other mild white cheese
Extra virgin olive oil
1 T butter
salt
pepper

Preheat the oven to 375 degrees F. Slice the acorn squash long ways (stem up). For ease of cutting, microwave for 30 seconds first. Scoop out pulp and seeds. Lightly oil, salt and pepper the inside of the squash and place on a baking sheet flesh side up. Bake for 35-40 minutes, or until tender.

While the squash is baking, brown the turkey in a skillet with a little oil. In another pan, saute vegetables, garlic and thyme in butter until tender. Salt and pepper to taste. Meanwhile, start cooking quinoa according to directions on box.

Once quinoa, vegetables and meat are cooked, stir vegetables, meat and both cheeses into quinoa, reserving 1/4 cup of Monterrey Jack for topping. Evenly mix the ingredients, then scoop and press spoonfuls of the quinoa mixture into the acorn squash.

Top bowls with remaining cheese and place under broiler for 2-3 minutes, until brown and bubbly. Let cool for a few minutes and serve.

I must warn you: quinoa makes for a very filling dish. Neither Andy or I could get through more than half of a serving. This ended up feeding us for six meals, which was just fine by both of us since it was so delicious. And this is one of those dishes that is honestly just as good leftover. A bonus is that the quinoa mixture can easily stand alone, too. Now, go throw together this dish in the amount of time it took you to read this. Enjoy!

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