Over the last year I have expanded my food horizons more than I think I have in the previous 21 years. Have you ever heard the saying “your taste buds change every seven years”? I’m not totally sure how science-based that statement is, but it seems that my taste buds are on that same track. I’m much more open and willing to try foods I’ve never had before than I was when I was 15 or 16. In the last year I have tried (and now liked) foods such as guacamole, mushrooms, and bell peppers. Yes, at one point in my life I didn’t like any of them. I’ve also tried completely new foods such as tempeh, lentils, pimento cheese, and acorn squash. This last food, acorn squash, has become a fast favorite during the fall and winter months. It is shaped like an oversized acorn (wonder where it got its name….), and is green-yellow-orange in color.
When I make acorn squash in my kitchen, I usually stick to the basics. I start off by cutting it in half, scooping out the seeds, and baking it in the oven before either stuffing it with quinoa, enjoying with a dollop of peanut butter, or simply sprinkling a dash of cinnamon on top. I typically eat half of a squash with a meal and save the other half for leftovers.
In terms of its nutrient content, acorn squash is a great source of fiber, vitamin C, vitamin B1, vitamin B6, magnesium, and potassium. It comes in at about 115 calories per cup, and offers somewhat of a nutty sweet flavor.
For this particular recipe I decided to stuff the center of one half with a mix of quinoa and sauteed garlic, mushrooms, and cherry tomatoes. It was great. I loved it. I suggest you make it at some point this fall or winter.
Acorn Squash with Garlic Mushrooms and Cherry Tomatoes
servings: 1
Ingredients:
1 acorn squash, cut in half with seeds removed
1/4 cup quinoa
1/2 cup water
1 tablespoon extra virgin olive oil (EVOO)
1 garlic clove, minced
1/2 cup mushrooms, roughly chopped
1/3 cup cherry tomatoes, halved
grated pecorino romano cheese, totally optional
1) Preheat oven to 425*F and line baking sheet with aluminum foil.
2) Cut acorn squash in half with large knife, and scoop out seeds.
3) Place acorn squash cut side down onto baking sheet. Place on middle rack of oven and bake for 30-35 minutes.
4) While acorn squash is baking, begin to prepare quinoa. In a saucepan, bring 1/4 cup of quinoa and 1/2 cup water to a boil, cover pan, decrease heat to low and allow to simmer for 15 minutes, or until water is absorbed.
5) With 5-7 minutes left until squash is done, heat 1 tablespoon EVOO over medium-high in a sauté pan. When oil is hot, add in minced garlic clove, roughly chopped mushrooms, and halved cherry tomatoes. Allow to cook, stirring occasionally, for 5 minutes. When quinoa is finished cooking, add it into saute pan and mix to combine.
6) Carefully remove acorn squash from oven. Flip over and stuff with quinoa and garlic mushroom and tomato mix. It’s okay if it doesn’t all fit!! Top with grated pecorino romano cheese, cheese of your choice, or no cheese at all. Enjoy!
I should add that you can definitely make a bigger batch of the quinoa to eat on throughout the week, as I did. I actually used 1 full cup of dry quinoa which yields about 4-5 servings for me. I like to keep it plain and simple so that I can switch up my add-ins throughout the week, making it less likely that I get bored of “eating the same thing” day after day. Quinoa creations may be another post for another day…
Ciao Down,
Clara
