I love acorn squash. Living in New York in the winter for so many years, I loved to bake a squash and eat the whole thing on cold evenings. The problem was that I liked it swimming in butter and brown sugar and maybe a pinch of cinnamon. Very unhealthy! So I decided to try a new acorn squash recipe. One in which I don’t feel guilty after eating it.
2 or 3 acorn squash
1 box Near East Quinoa blend (Roasted red pepper and basil)
2 teaspoons olive oil
1 3/4 cups water
1 cup pinto beans (or any other type bean you like)
1/2 cup raw pumpkin seeds
1/2 cup organic raisins
Cut acorn squash in half vertically from top to bottom. Scoop out and discard all the seeds in the middle. Brush a little olive oil on each piece, sprinkle with black pepper, and set in large baking dish. Add about a cup or two of water to the dish and bake the squash in a 350 degree oven for one hour, until squash flesh is tender. While the squash is baking, cook the quinoa with 1 teaspoon olive oil and water according to package directions. Add beans, pumpkin seeds and raisins and cook just a few minutes to warm through. Stuff each squash half with quinoa mixture and set under broiler for about 5 minutes.
I cheated with this recipe by using a box mix of quinoa (someone bought it for me so I felt I had to make it). I don’t like using boxed and canned foods as they tend to add ingredients like yeast extract, sugar, and soy. You could easily make this even healthier by using organic quinoa and adding some chopped celery, red pepper, onion, garlic, basil, and a little olive oil and salt and pepper. That way you use only the ingredients you want with no added preservatives or hidden ingredients.
I lightly sautéed a little asparagus with olive oil and garlic and enjoyed a delicious and much healthier version of acorn squash than my old New York version.
Choosing healthy living over dying 🙂