Quinoa Stuffed Acorn Squash

Hi friends! My name is Stephanie and I have a little food blog called Part-Time Hippy.  I consider myself a part-time hippy and a full-time foodie. I'm very excited to introduce myself and share a recipe here for Danielle. 

I'm originally from Idaho and currently live in Salt Lake City with my husband Dan. I recently switched from running a piano and voice studio to working as an enrollment counselor for a university. In the little spare time I have, I love hiking, backpacking, biking, thrifting, finding vintage treasures, and of course, eating delicious food. 

I love food, pure and simple. I love blogging about everything from super healthy food to food full of butter and sugar. I'm so excited to share this post here on Blissful and Domestic. I have this awesome cookbook from the 80's that says "Updated for the 90's" on the front cover. It's called "Recipes to lower your fat thermostat." Who doesn't want to do that??? 

This recipe is wholesome, filling, tasty, and very inexpensive to make. This Quinoa Stuffed Acorn Squash is a great way to use up squash from your garden that's been sitting all alone on your counter.The filling reminds me of Thanksgiving stuffing and can be made with Quinoa or brown rice. Besides the baking process, this came together in about 10 minutes.

Quinoa Stuffed Acorn Squash, serves 6

Ingredients:

• 1 1/2 C cooked quinoa or brown rice (Quinoa cooks like rice- simply rinse your quinoa, add 1 part quinoa to 2 parts water and bring to a boil. Once the water is boiling, turn down to a simmer and cover for about 20 minutes. The quinoa will be transparent and glassy when it is cooked)
• 1/2 C dried whole wheat seasoned bread crumbs
• 1 onion, finely chopped
• 2 egg whites, slightly beaten
• 1/2 tsp sage
• 2 tsp parsley, chopped
• 1 tsp black pepper
• 3 acorn squash

Instructions:

1. Combine all ingredients except squash.
2. Cut squash in half. Clean out seeds and discard them.
3. Fill each squash half with quinoa or rice mixture, heaping slightly.
4. Place squash in a nonstick casserole dish. Seal with foil. Bake at 350 until squash is tender, about 1 hour. Serve.

You might also like my blueberry blue cheese spinach salad, Chicken Roll Ups, Black Bean Flourless Brownies, Red Velvet Brownies, Buttermilk Oven Fried Chicken, or my Warm Quinoa Salad with Tofu and Asparagus.

 Printable Version

Thanks again for letting me share today on Blissful and Domestic!  

-Stephanie