Tuesday, January 27, 2015

New Recipe! Baked Acorn Squash with Quinoa

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
  1. 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.
  2. 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.
  3. 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. 
It's pretty easy. If you're quinoa isn't prepped, my rice cooker makes it in about 45 minutes. Rice would also be good in this. I was actually thinking about making turkey and rice stuffed peppers this week, but I didn't have any. 

This made enough for my lunch, and enough for lunch tomorrow, or at work. It's a pretty good split of macros, too (okay, a little carb heavy). 

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