Insert Acorn-y Joke Here

I love fall flavors, give me a pumpkin spiced anything and I'll be your best friend.  This recipe is a creation I came up with a few years ago, and whip it up every time acorn squash goes on sale.  It is the kind of recipe that has a few staple ingredients and multiple variations, I've included some of my favorites.

Quinoa Stuffed Acorn Squash
serves 2 

The Basics:
1 large acorn squash
1 cup quinoa
3 cups water, divided
1/2 half onion, chopped fine
1 large or 2 small carrots, diced
2 cloves garlic, chopped fine
salt and pepper

What to do with it all:
1. Heat oven to 375
2. Cut the squash length wise and scoop out the seeds.  Add 1 1/2 cup of water to a 9x13 pan, add the squash insides faced down.  Put the squash into the oven and let it cook until tender (you can poke through the skin with a fork), about 20 to 25 minutes.
3. While your squash cooks, start your quinoa.  Bring the other 1 1/2 cup of water to a boil in a small pan.  Add quinoa, cover and turn the heat down to the lowest setting.  Let simmer 15 minutes, or until the quinoa "sprouts."
4.  As the quinoa is simmering, saute the onions and carrots for about 7 minutes on medium heat.  Add the garlic and saute 1 more minute or until you smell that garlic cooking.  Remove from heat and let those veggies hangout.
5. When your quinoa is finished, add the veggies, salt and pepper and fluff lightly with a fork.  When the squash is finished, plate each half on two plates.  Fill with your veggie quinoa, should have enough to make a nice little quinoa mound.


The Add ins:

Moroccan Style

1/2 cup raisins (add to boiling water with quinoa)

mix with cooked quinoa:

 1/2 cup cooked chickpeas

 1/4 cup slivered almonds

 1/2 tsp turmeric

 1/2 tsp cumin

 1/2 tsp cinnamon

juice of one lime squeezed over filled squash

Italian style

saute with onion and carrots:

 1/2 cup chopped mushroom 

 1/2 cup chopped bell pepper 

mix with cooked quinoa:

 1/4 cup crumbled feta cheese

 1 tbsp chopped sun dried tomato

top with a drizzle of olive oil

Herb and Goat Cheese and Pistachios
add to cooked quinoa:
 1/2 cup chopped fresh Italian parsley
 1/2 cup goat cheese, crumbled
 1/2 cup roasted, salted, pistachios, chopped
 1 tsp dried basil
 1 tsp dried oregano
 1 tsp red wine vinegar
 pinch red pepper flakes
 pinch of rosemary

I love to serve this with a simple salad of mixed greens and balsalmic dressing.  I encourage adding cooked chicken, beans, bacon or even canned to tuna to these recipes for a bigger protien kick.