Acorn Squash with Sweet Potatoes and Quinoa

The other day at work, one of the ladies staying here, who has a beautiful garden where she grows her own stuff, brought in bags of acorn squash. I didn’t used to love squash. I didn’t grow up eating squash or even thinking that squash was a food; squash was a part of the decorations during Thanksgiving. But since I started getting organic produce delivered to me by Mama Earth, I (finally) gave it a try, I have really gotten into squash over the last year. All kinds of squash. So I was really excited about getting bags full of them. I’m always on the look out for different ways to make squash. I saw two recipes that I really liked and mashed them together 🙂 and here was the result!

1 acorn squash
1/2 cups quinoa
2 medium sweet potatoes, sliced*
1 bunch broccolini, cut into bite sized pieces
handful of shiitake mushrooms, cut into quarters
1 small cucumber, cut into quarters
2 stalks of green onions, minced
2 cloves garlic, minced
olive oil
garlic powder

*I was lazy and nuked the sweet potatoes and cut them into rounds.

Pre-heat oven to 400ºF and line a tray with foil or parchment paper. Cut the acorn squash width wise so you get the nice flower pattern. Place on tray and drizzle with a small amount of olive oil and garlic powder and roast in the oven for about 20-30 min or until tender.

While that is happening, cook your quinoa according to package instructions.

In a frying pan, add the sweet potato rounds and let it sear a little on both sides so they don’t fall apart on you as easily. Set aside.
In the same pan, add a bit of oil and when ready, add in garlic and cook until fragrant. Toss in the broccolini and mushrooms. Cook until tender then add in the quinoa and cucumber. **I also added 6 tablespoons of hemp seed to add some protein here, optional.

On a plate, add a slice or two of the acorn squash. Top with the quinoa, then the sweet potatoes. Finally, garnish with the green onions. Enjoy!

2-4 servings


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