So two nights ago, while wrestling with my overwhelming craving for new veggies, I had Sam bring me home an acorn squash. I've never been much of a squash eater, and just in the last year or so have I stared to come around, now don't get me wrong you lovers of squash, I like the flavor, it was getting past the part where I felt like I was eating mushed baby food that was hard for me.
After spending about 20 minutes going through different recipes online, I decided I wanted to stuff my squash, but with what? Everything online contained high amounts of sugar, bread crumbs, corn. . . all things that we can't have. So I raided my cupboards and came up with this delightful, savory little blend.
One Acorn Squash
2 Tbsp Olive Oil
1/4 Cup shredded zucchini
1/4 Cup shredded carrots
1/4 Cup cooked quinoa (we used black quinoa)
Handful of chopped pecans
Cut the acorn squash in half lengthwise and scoop out the seeds. In a separate bowl combine the olive oil, zucchini, carrots, quinoa and pecans.
Fill the hallows of the acorn squash with your mixture.
Put squash filling side up in a glass baking dish with about a half inch of water, cover with tinfoil and bake in a 350 degree oven for about 45 minutes or until squash is tender.