Can I just say that I am loving all the squash right now? There is something so special about the seasonal-ness of winter squash. There are few foods in America that are truly seasonal anymore. We can get most foods year round, but fresh winter squash usually only appears in the grocery stores in September. And then they leave. Way too soon.
So, forgive me if I spam you with winter squash and all the goodies of fall, because I am testing out a lot of new seasonal recipes right now, and they will be appearing here soon! Along with pictures of me brainwashing Vienna into loving everything squash.
I am a big fan of anything stuffed. Anything that does not actually need a plate to be eaten is genius in my book. So give these quinoa stuffed acorn squashes a try. It will be one less dish to clean after dinner tonight.
Quinoa Stuffed Acorn Squash
Prep Time: 1-1/2 hours
Servings: 2 Servings
1 whole acorn squash
olive oil, for drizzling
1/2 cup quinoa
1/8 teaspoon sage
1/8 teaspoon thyme
1/8 teaspoon nutmeg
1 clove of garlic, diced
1/4 teaspoon sea salt
2 cups water
1/4 cup almond butter (optional)
Preheat oven to 400 degrees.
Cut the acorn squash in half down the length of the acorn squash. Clean out the seeds and drizzle the flesh of the acorn squash with olive oil and sprinkle salt of the top. Place them facedown on a pan and place in the oven for 30 minutes.
While the acorn squash is baking, rinse the quinoa. Cook quinoa with sage, thyme, nutmeg, diced garlic, and water. When quinoa is finished cooking, add the almond butter and sea salt.
When the acorn squash is done, take it out of the oven and scoop the quinoa mixture into the middle of each of the halves of the squash. Make an large indentation in the quinoa mixture and crack an egg into each of the halves.
Bake the acorn squash for 12-15 more minutes in the 400 degree oven.
Let them cool for 5-10 minutes after taking them out of the oven.
Sprinkle with sea salt and serve.