Monday, September 24, 2012

Stuffed Acorn Squash

Does anyone else feel intimidated when they pass these guys in the produce aisle?

Image courtesy of

Well, today I'm here to tell you that you should not be scared! I finally picked up a few different types of squash this year, and have found that they can actually make an effortless dinner.  Squash is a good source of dietary fiber, potassium, vitamins C and Bmagnesium, and manganese. My favorite thing about squash (besides the taste!) is that it can be stored for months  before cooking.

Last week, I was feeling particularly lazy, so I picked up an acorn squash and some pre-made vegan brown rice and veggie risotto from the health food store with a hearty stuffed acorn squash in mind. Here is the recipe I used:

1. Preheat the oven to 400 degrees Fahrenheit.
2. Slice the acorn squash in half length-wise, and scooped the seeds, saving them for later if you'd like to roast them.
3. Place squash face-down on a foil-lined baking sheet and place in the oven for  20-30 minutes. 
4. While the squash is cooking prepare your 'stuffing'. I sautéed some kale and mixed it with my pre-made risotto, but if you're less lazy, a quinoa/kale mixture, or any other quinoa/veggie combination, would be delish!
5. When the squash is done cooking, fill each half with the the stuffing, and top with some sort of cheese if you desire. I used goat cheese, because I am a goat cheese fanatic.

Here is the final product: 

While this photo makes me hungry for more, it also reminds me that I desperately need a digital SLR camera. Sorry for the poor quality.