The best dinner this week? Acorn squashes filled with a curried quinoa stuffing and topped off with raisins and salty pistachios. Fancy schmancy, right?
It’s no secret that I’m an acorn squash fanatic. I like it in pastas, love it in soups, and for goodness sake, I even used it as a granola bowl once!
But this recipe has to be my new favorite. The curry flavors go so well with the sweet squash, and the avocado makes it have a great texture. (I’ve decided that avocado is my best friend for cooking!) Here’s what to do:)
2-3 acorn squash
1 cup dry quinoa
1 sweet onion
2 cloves garlic
1/3 cup raisins
1/4 cup pistachios, salted
1 T. curry spice
Salt and pepper to taste
Preheat oven to 400. Start with 2 or 3 acorn squash and cut each one in half, then clean out the seeds. Sprinkle a bit of salt over each one.
Lay them in a baking dish that has just about a half-inch of water to keep them moist while in the oven. Bake them until soft for about an hour to an hour and 20 minutes.
Then, make your filling! Cook quinoa according to package. While quinoa is simmering, heat a tablespoon of healthy oil in a pan over medium high heat. Dice your onion and garlic and add it to the pan, the saute until onion turns into a carmelized color (about 10 minutes). Add in your curry spice, a pinch of salt, and whatever random veggies you want. I threw in peas because I add peas to literally everything:)
Mix half of the raisins and pistachios into the mix, and set the rest aside for topping. Pistachios are my new favorite nut, although I think I say that for every kind!
Then, mash in the half avocado. Remove your squash from the oven once they are done, and add in your filling, and return them to the oven for another 10 minutes.
And that’s it! It’s not easy like mac n’ cheese, but it’s definitely not too hard:) If you want a little extra protein, feel free to add some chicken sausage. I used Chicken Apple for the family, and they all loved it!
When I get my southern, mashed-potato-and-steak-loving uncle to eat 2 portions, I know it’s a success:)
Here’s to the weekend!