When I went shopping last weekend, I bought an acorn squash. I love cooking squash, but I'm usually too lazy to cook it. Squash requires a sharp knife, and mine are in dire need of a good sharpening (We've got a sharpener. I'm just lazy most of the time).
I wasn't terribly hungry right after church today, so I opted to actually take time to cook instead of just wolf down whatever I had leftover from my meal prep last week. Though, leftovers did come into play for this meal.
Usually, when I've baked Acorn Squash, I douse one half in Olive Oil and lots of cheese and the other with butter and brown sugar. Both delicious, but not really calorie concious.
This was really tasty, but I think next time, I'd like to find something with a bit more crunch. The recipe I got it from suggested walnuts, but I didn't have any, and wasn't feeling them, so I went without. This could also stand to have more veggies. Carrots, broccoli, garlic, anything you'd find in a good stuffing.
Without further ado.
Serves 2, 318 Calories, 15g Fat, 14g Protein, 35g Carbs, 5g Dietary Fiber
- 1 small acorn squash, halved and seeded
- 1 tablespoon olive oil
- 1 cup cooked quinoa (left over from food prep last week)
- 3 green onions
- 1/2 cup grated parmesan cheese
- salt and pepper to taste
- Preheat oven to 425 degrees. Brush half the oil inside both halves, salt and pepper, and place face down in a baking dish. Cook for 25 minutes.
- While the squash is cooking, prep veggies and heat the other 1/2 tablespoon of oil in a skillet. saute them until slightly soft, and add cooked quinoa, stirring everything together. Add cheese.
- When squash is done, use tongs to turn out onto two plates. Divide the quinoa mixture between the two. Top with a bit more cheese, if desired.