quinoa stuffed acorn squash

Omg omg you guys!  It's almost Thanksgiving!!  Living the #basic fall life over here in Minnesota....just check out this awesome sweater:

Literally nothing better than coffee and cozy sweaters!
And yes, that sweater is from Target, with love.

Today, I want to share with you a kind of random, mishmash recipe that I created last night based on a combination of two recipes that I found for stuffed acorn squash.

What a beauty!  Spinachy, mushroomy, quinoay goodness!

I am still learning to cook seasonally, so many of these recipes are just as much of an adventure for me as they are for you!  You can ask my mom though, I did not eat squash when I was young.  Not even the variety that was cooked in butter and brown sugar.  I was not a fan.  I am living proof for moms everywhere that your kids can grow up to enjoy eating plants!

First things, first.  Did you know that you can microwave acorn squash to cook it?!  Mind.  Blown.  It was so cool!  I use this method for cooking sweet potatoes, but I have never tried it with anything else!  How cool is this?!  Just 8 minutes!!!  Check it out:

Now for the exciting part...the recipe!!!

Ingredients:
1 medium acorn squash
1 tablespoon refined coconut oil (olive oil or ghee works too)
1 cup cooked quinoa (I cooked mine in vegetable broth for more flavor)
1 package sliced baby bella mushrooms
1 stalk celery, diced
1/3 yellow onion, diced
2 coves garlic, minced
2 cups spinach
1/4 cup Parmesan cheese
Red pepper flakes
Garlic powder
Salt
Pepper

Recipe:
Follow package directions to prepare quinoa.  I substitute vegetable broth for water for added flavor.  When quinoa is done cooking, fluff with a fork and set aside.  Begin melting your oil in a saute pan on medium heat.  Toss in the onion, celery, and garlic and cook for about 5 minutes before adding mushrooms.  Season it up with salt and pepper (maybe 1/2 teaspoon each), a couple shakes of garlic powder, and a dash of red pepper flakes.  While the veggies cook (about 12 minutes or until the mushrooms are cooked through), cut your acorn squash in half, scrape out the seeds, and place the halves open side up on a microwavable plate.  Microwave on high for about 8 minutes.  When the squash is should be fork tender, you can set that aside as well.   Add the spinach to the saute pan and cook, covered for about 5 minutes, until the spinach is wilted.  Mix together your veggies, quinoa, and the Parmesan cheese.  Stuff those squash halves full and sprinkle a little cheese on the top for good measure! Enjoy!

Changes you can make:
-Substitute olive oil, ghee, or butter for sauteing
-Cook quinoa with water for lower sodium variation
-Nix the cheese for a vegan preparation
-I would imagine you could use kale or another green as a sub for spinach
-Baked squash in the oven instead of nuking it (35 min at 375 Farenheit)

This is such a great fall recipe and I have to be honest, I was amazed at how quickly and easily it came together, considering I was flying by the seat of my pants as I made it!  Stay tuned for vegetarian Sheppard's pie next week!

Enjoy the fall weather before winter comes this weekend and don't forget to #eatseasonally!

xoxo,

anne

chicken quinoa veggie bowl

So I just started eating my quinoa creation and decided that I needed to share it ASAP!  It turned out pretty yummy!  It's like a few of the best parts of chicken soup came together for this dish!  How yummy would it be with just carrots, celery, and peas?!  Maybe that can be my next adventure!  ;]

This is my first time EVER preparing quinoa, so I wasn't really sure what to expect, but it turned out okay!  I didn't use water to cook the quinoa, though...I used a chicken broth, instead!

P.S. I know it's not a great photo, but I am not a food stylist or photographer!  Don't hate!  :]

Ingredients:
1 chicken breast, cut in approximately 1 in. cubes
1 handful baby carrots
1/3 cup frozen peas
1/3 cup frozen corn
1/4 cup quinoa, prepare as package directs, but with chicken broth instead of water
Olive Oil
Onion Powder
Garlic Powder
Salt
Pepper
Parsley

Prepare as quinoa as directed on package, but with chicken broth instead of water.  Wait about 5 minutes before starting a frying pan with about 1/2 Tbsp. Olive Oil.  Drop in chicken and carrots.  The chicken will take less time than the carrots, so plan to take it out early or put it in later.  Season to taste with Onion Powder, Garlic Powder, S & P, and Parsley.  When chicken, carrots, and quinoa are prepared, microwave the peas and corn for about 1:30.  I just put them each in a small bowl and microwaved them together.  Drain excess water.

In a bowl, place prepared quinoa, peas, corn, carrots and chicken.  Enjoy!

See?  Easy!  Next time I am going to nix the corn and sautee celery and onion with the carrots and chicken.  Sounds like it will taste even better!

Anyway...that's all!  I might make some healthy blueberry banana bread later since I have some wayyy over ripe bananas that need to get used up!

Stay fit!

xoxo