Stuffed Acorn Squash

Let us talked about food today. I know, i know this I post almost all about fashion most of the time but once in a while I do post something about food. I am a foodie, i love to cook and since thanksgiving is so happening this week, I thought I share this recipe with you that I get inspired by the recipe I found from Williams Sonoma(here), it is their roasted acorn squash with quinoa(keen-wah). If you are a fan of acorn squash, quinoa, a vegetarian or just wants to eat anything healthy and good for yah, then I encourage you to try it. This is stress free Thanksgiving for us, well for me mostly because we are going to my in laws and almost everyone already volunteer to bring the main dishes. Lucky me, all I need to bring are some side dishes. I don't discount the power of side dishes because they too play a big role on any meal. It can be a meal by itself !

Food is essential to our health and being and pretty much to fuel us enough energy to combat all the brave souls who shop till they drop as early as all the stores open. And since I do not have the exact ingredients the day I want to make the recipe, I mostly used what is available at home. It is the same execution but a little tweaking on the ingredients. It almost feels like I am on the Chopped show competitor that will cook what is only on the mystery basket. If you are an avid fan of the Food network channel and likes to watch the show "Chopped" then you know what I am blubbering about.

I hope you try it and enjoy these simple side dish on any day or on your up coming holiday gatherings.

Happy eating...
Happy Thanksgiving....

Thank you from the heart.
xoxo
Sam

Ingredients:

2 acorn squash squashes(cut in half, yields 4)

2 1/2 tbsp. olive oil(divided) + 1 tbsp butter(for extra yumminess)

Kosher salt, pepper to taste

1 cup of Quinoa

1 cup of corn

1 cup of red bell pepper

3 stalks of green onions

3 tbsp garlic

Shaved parmesan reggiano cheese(optional)

1 cup of red currants or raisins(optional)

fresh parsley for garnishing(optional)

Directions:

1. Preheat the oven to 425 degrees Fahrenheit. Cut the squash in half, scoop out the seeds with a spoon. Drizzle 1/2 tbsp olive oil over the cut side down and season with salt and fresh ground pepper.

2. Place the half cut side down on the baking sheet(lined with foil for easy lean up) and roast for 15 minutes until slightly brown and fork tender. If not tender enough continue to roast for another 15 minutes. Set aside. 

3. Cook quinoa according to package directions. I washed my quinoa under cold running water placed in a colander. It is all up to you if you don't want to wash. 

4. Chop the veggies. Green onions(green/white parts), red bell pepper. If you want to add some raisins or currants too, chop it finely as well. 

5. In a skillet, heat the olive oil/butter. Add the green onions & garlic and saute until fragrant but not burnt. Add the frozen corn, red bell pepper and the raisins or currants.

6. When your Quinoa is done(make sure it is not watery), add to the sauteed mixture and season to taste. 

7. Stuffed your roasted acorn squash cavity with the sautéed mixture of vegetables and top with freshly shave parmegianno regianno cheese if you want.

8. Enjoy !

I hope you try it and enjoy these simple side dish on any day or on your up coming holiday gatherings.