Stuffed Squash


Due to a very busy week, I am posting about a delicious dinner I made several days ago. It was Indian inspired squash stuffed with quinoa, carrots, onions, and zucchini, and here is how you can also make this healthy and filling fall comfort food.

First, split some acorn squash lengthwise and clean out the seeds. Put the squash in the oven along with the seeds. The squash can be in a casserole dish, and the seeds should be on a baking sheet with salt, oil, and cumin. Roast at 400 degrees until the seeds start popping (About 15-20 mins). (You can stir them after 10 minutes or so).

While they are in the oven, put 1 cup of quinoa and 2 cups of water on to boil with some cardamom in the pot.

When it starts to boil, turn it on low until its done, then turn it off.

Chop onions, and place them in a heated skillet. While they are cooking, chop carrots and throw them in the skillet, and while they are cooking, do the same with zucchini.

When the seeds are roasty toasty, pull them out, let them cool off for a minute, and have a snack. Make sure to save at least a couple of tablespoons for garnish. The squash should still be in the oven.

The onion, carrot, zucchini mixture should be almost cooked through. Season with salt, cumin, cardamom, and turmeric. Add the finished quinoa and stir it all together.

Pull the squash out of the oven, and make sure it’s tender. Once it is (45+ minutes) fill it up with the stuffing stuff. Top with toasted seeds. Bake for about 15 more minutes and enjoy!

(I served this with sliced radish and gypsy pepper salad with orange champagne vinegar dressing. 3 ingredients- sliced radishes, cut up peppers, and orange muscat champagne vinegar from Trader Joe’s.)


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