What a mouthful of a title, eh? And a mouthful it is!
<< As a side note, I unintentionally took the weekend off from blogging. Absorbing real life – the up and the downs – is important to do every now and again; I have to remind myself not to get down when I don’t share a certain amount of content every week. >>
So here we are… It’s a busy, short work week with a long holiday weekend ahead; there’s much to do and prep, but I’ll be “poppin’ in” a few other times throughout the week.
First up, a recipe (of sorts). Can we just call it a pseudo-recipe because I did not plan to make this a schnazzy blog-worthy recipe?
I just wanted to throw some quinoa in the crater of an acorn squash and call it a meal, but then Instagram likes requested otherwise.
There is a cornucopia (hah, like my seasonal pun?) of stuffed squash recipes out there, so if you want to find a real one, I won’t be offended.
But, for those of you who never follow a recipe to a “T” in the first place, you can compile a few ingredients into a tasty single-item meal with the measly instructions listed below.
It makes for a healthy lunch or dinner for Thanksgiving Week, or any time during the indulgent holiday season — enjoy!
Cranberry Orange Quinoa-Stuffed Acorn Squash
- 1 acorn squash
- quinoa, ~1 cup cooked
- dried cranberries, ~2-3 Tbsp.
- orange zest, ~1 Tbsp.
- pecans, ~1/4 c.
- goat cheese, 2-4 Tbsp.
- olive oil
1. Cut the squash in half; scoop out the seeds. Brush flesh lightly with olive oil. Bake upside-down @ 375F for 20-30 minutes on a parchment-lined baking sheet until fork tender.
2. Meanwhile, if you do not have leftover quinoa (as I did), make approximately 1 cup. Drizzle quinoa with olive oil; add cranberries, orange zest, and pecans (toasted if you prefer).
3. Stuff squash with quinoa mixture (~1/2 cup per serving).
4. Top with goat cheese crumbles and chives.
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Have you stuffed winter squash before? What kind and with what?
What are you all making for Thanksgiving (U.S. readers)?