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{Recipe} Quinoa Stuffed Acorn Squash

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Stuffed Acorn Squash

Image Credit: wearenotmartha.com

This is another one of my go-to quinoa recipes! I love this meal because my husband raves about it, my kids will eat it, it’s full of vegetables and tastes fantastic. Aside from having to remember to stick the squash in the oven 45 minutes in advance, this recipe comes together pretty quickly.

*TIP* If your kids are like mine they will turn up their noses at the idea of eating spinach and mushrooms for dinner. I’ve found if I chop up the spinach and mushrooms really small, they can’t tell what they are and are happy to eat them.

IMPORTANT NOTE FROM JEANA:  I noticed this recipe calls for 2 Habenero Peppers.  If you don’t know what these are, they are EXTREMELY, PAINFULLY hot peppers.  It is 100 times hotter than a Jalapeno and if you are feeding this meal to children I would HIGHLY recommend that you OMIT them completely.  All my friends know that I eat the spiciest of spicy foods and when I want to make a super hot burn your mouth off bowl of salsa, I will use 1/4 of ONE.  I can almost guarantee you that if you were to use even 1/2 of one in this recipe, no one would eat it.  Except maybe me :)  You have been warned….

{Recipe} Quinoa Stuffed Acorn Squash
Recipe Type: Main
Author: www.wearenotmartha.com
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Serves: 4
Ingredients
  • 2 acorn squash
  • 2 tablespoons butter
  • 1 cup uncooked quinoa
  • 2 cups (1 can) chicken or vegetable broth
  • 1 tablespoon extra virgin olive oil
  • 1 small onion, chopped finely
  • 4 garlic cloves, minced
  • 2 habanero peppers, chopped finely (I didn’t have these and it was still great!)
  • 1/2 cup mushrooms, chopped
  • 2 cups spinach, uncooked
  • 1/2 cup feta, crumbled
  • 1 tablespoon parsley, chopped (didn’t have that this time either!)
  • 1 tablespoon of lemon juice
Instructions
  1. Preheat oven to 375 dgs, slice acorn squash in half. Once the squash is sliced, scoop out all of the seeds and sprinkle with salt and pepper. Put about 1/2 tablespoon of butter in each squash half.
  2. Place the squash on a baking tray and roast at 375 degrees for about 45 minutes, or until the squash is tender when poked with a fork. In the meantime, start cooking your quinoa, according to package directions. You can use water when preparing your quinoa, but chicken or vegetable broth will add a nice flavor.
  3. While the quinoa is cooking and the squash is roasting, pour your extra virgin olive oil into a skillet over medium heat. Saute mushrooms, onion, garlic, and habaneros until they are slightly browned, about 7-10 minutes.
  4. Season with salt and pepper to taste and then squeeze the lemon juice over. Now, turn the heat to low and add the cooked quinoa to the veggie mixture. Throw in 2 cups of spinach, the feta, and parsley, stir to combine.
  5. By now your acorn squash should be cooked and looking beautiful. Scoop the quinoa mixture into the squash and top with a little extra feta or parsley.
  6. Enjoy!

 

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Comments

  1. That is good to know Jeana! I think the first time I made it I supstituted in jalepenos and this time I just sprinkled in some chile powder. I think the recipe would be just as tasty to completely omit the pepper!

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