Quinoa Stuffed Acorn Squash

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I know, I know…this isn’t really acorn squash season, but whatever – it’s delicious. This was actually a recipe I made a while back, but never posted – and thought you guys might like it! I’m a huge fan of foods that carry other foods. Soup served in bread bowls, stuffed mushrooms, stuffed peppers, tacos…lol.

I love acorn squash. It just feels like comfort food. No matter how you cook it, it’s just makes you say “mmmmm” and smile a little. It’s naturally quite sweet, but still takes on so many rich flavors. I love pairing it with earthier sides like barley, wild rice, quinoa, etc to balance it’s natural sweetness. It doesn’t need a ton of seasoning, but when done right, it elevates to a whole new level of deliciousness.

Typically, I slice up my acorn squash into cute little half moons, sprinkle them with whatever flavor profile suits my cravings – sometimes sweet with maple syrup (that’s definitely a treat), sometimes curry, or cinnamon, sometimes a kick with some chili or chipotle thrown in there.  But when I made this, I decided on stuffing the bowl with Quinoa, spinach, chopped up portobello mushrooms, onion and garlic.  Topped with a balsamic glaze, and it was pretty phenomenal.

INGREDIENTS:
1 Acorn Squash – halved, & seeds scooped out
2 Medium Cloves Garlic – minced
1/2c. Quinoa – uncooked
1c. Baby Spinach
1 Portobello cap – chopped into small pieces
1/4c. chopped red onion
1/2c. Balsamic Vinegar
Olive Oil
1T butter
*little bit of shaved parmesan (optional)

 

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DIRECTIONS:

  • Preheat oven to 350°F. Lightly coat meat of the squash with 1 tbsp oil, sprinkle with pinch each salt and pepper and place meat side down on a large baking sheet. Bake for 40 minutes.
  • Meanwhile, cook quinoa according to package directions
  • when the quinoa is almost done, add 1T olive oil and butter to a small skillet, add garlic until aromatic, then add mushrooms until they begin to cook through, and onions until they become soft.  Lastly, add the spinach until it begins to wilt. This should all take about 5-6 minutes or so.
  • Once quinoa is done, mix this in with the mushroom/onion/spinach mix and mix around on SUPER low heat, this is just to let the flavors all mix together and stay warm.  Take off the heat and set aside until the Squash have finished cooking.
  • Remove the squash from the oven, flip them over, and fill them with the mixture, sprinkling the optional shaved parmesan on top.  Put them back in the oven for an additional 10 minutes or so.
  • While they are back in the oven, you will make the balsamic glaze.  In a small pan, add 1/2c. balsamic vinegar, and wait for it to boil.  Once boiling, lower temp and keep at a simmer for about 8 minutes. Remove from heat and let it get all saucy.  I found that it was almost ready after those 8 minutes – I prefer mine to be a bit runnier though.
  • Remove squash from the oven, and drizzle glaze over the top, and enjoy!

 

 

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