Acorn squash is a slightly sweet and nutty cousin of the pumpkin, versatile and delicious baked, steamed or grilled. The whole squash can be eaten as the skin becomes soft and tender as it cooks and the seeds can be toasted in garlic and olive oil for a satisfying crunch.
- 2 Acorn squash, halved, seeds reserved
- 1 cup rinsed Quinoa
- ¼ cup Diced Onion & Garlic
- 1-2 cups Chopped Veggies (Asian eggplant and zucchini)
- 1 can crushed tomato + water (1 cup Quinoa takes about 2 cups liquid)
- Spices (Oregano, Basil, Red pepper flakes, Salt & Pepper)
- Bake the prepared Acorn squash in a 300 degree oven for 1.5-2 hrs., or until tender when pierced with a fork.
- Saute the onion and garlic in a pan sprayed with olive oil.
- Add the eggplant and zucchini, saute for 3 more minutes or until eggplant begins to turn translucent.
- Sprinkle with herbs, salt & pepper.
- Push veggies up around edge of pan, making an area to pour and toast Quinoa in center.
- Stirring the Quinoa constantly, toast until golden brown in color (it will pop).
- Add can of crushed tomatoes, stir and let cook for 15 minutes, adding water as needed.
- When all liquid is absorbed, taste and adjust seasonings.
- Put seeds on cookie sheet, spray with olive oil, sprinkle with garlic salt and broil until browned and crisp.
- Scoop filling into squash, sprinkle with seeds and serve!
Grandma E made that ceramic pumpkin for me when I was 1 year old….AJBeans particularly liked that in the picture it seems to be watching in mock horror as the squash was served. Silly Pumpkin, plants are for humans!