Abbey Eats: Recipe #1
Acorn Squash stuffed with Southwestern Quinoa
This week has been crazy. Sleep regressions and terrible twos have me like “where is my wine?!”… But instead, I’m sticking to creating yummy recipes for y’all. Because I’m nice like that! And maybe I like to eat. Probably more of the latter, but we’re going to go with the first choice…
So, without further ado, let me tell you about my amazing acorn squash stuffed with a southwestern quinoa blend.
- 2 Medium Acorn Squash
- 2 Cups Quinoa
- ½ C small Mango, sliced or cubed
- ½ C of Black Beans, drained; or 2/3 C cooked Black Beans, drained
- 1 small Bell Pepper, chopped
- Salt & Pepper to taste
- Pre-heat oven to 350 degrees.
- Cut acorn squash in half. (The easiest way to do this is to take a serrated knife and saw into one of the grooves of the squash. Then take a mallet (or anything resembling a mallet) and hold the squash while lightly tapping the knife’s handle.)
- After cutting the squash open, clean out all of the seeds and inner strings.
- Grab the Extra Virgin Olive Oil (EVOO) and brush it onto the cleaned inside of the squash.
- Sprinkle salt and pepper onto EVOO covered squash.
- Turn upside down onto a baking sheet with parchment paper.
- Bake in pre-heated oven for 35 minutes.So, now that your acorn squash is ready to go! Let’s make that quinoa.
- Place 2 cup of washed quinoa in a cup of water in a medium sauce pan and let it boil.
TIP: Quinoa is kind of like rice, so it will soak up all the water, and then it’s done – Don’t over think it, it’s quite easy!
- While quinoa is boiling, chop up the bell pepper, slice mango, and drain those black beans.
- Combine finished quinoa, chopped bell pepper, sliced mango, and drained black beans in the medium sauce pan.
- Once everything is heated nicely (5 minutes tops), take the acorn squash off of the parchment paper and stuff it with that delicious quinoa blend!
TIP: You can make your quinoa blend while the squash is in the oven or keep the squash turned upside down on the baking sheet until the quinoa blend is complete. This keeps all the heat inside so that it is still warm when you go to stuff it.
- EAT ALL THE SQUASH AND QUINOA!! You’re welcome.
I love this recipe. It should serve approximately four people. (Unless you’re me and like to eat a whole acorn squash in one sitting). No judgement please.
Enjoy and let us know what you think right here! Stay tuned for next month’s edition of Abbey Eats, – we’re going Italiano!
Meet the Author:
This article was written by Abbey! Abbey is a mom of two who spends her days watching Scooby Doo with her toddler and breastfeeding her two month old. She writes on nutrition, fitness, and her crunchy life.