My local Farmers Market is bursting with squash of all shapes, sizes and colors right now. One of my favorites is acorn squash. Slice it in two, scoop out the seeds and you have an edible bowl that you can stuff with something tasty for a very filling meal. For this recipe I stuffed my squash with a quinoa, veggie and Greek yogurt mixture – here are 3 reasons why the Greek yogurt is a great addition to this recipe:
- The Greek yogurt helps hold all the ingredients together, which makes this a little easier to eat when you want to taste a scoop of both the squash and the quinoa mixture
- Greek yogurt has twice the protein as regular yogurt; this helps you feel full, even when cooking a meatless dish.
- Greek yogurt is an excellent source of probiotics to promote healthy digestion;
Acorn Squash Quinoa Bowl
Ingredients / Nutrition Information:
- Roast the squash:
- Set oven to 305
- Pierce the squash several times with a fork or knife
- Put about 1/8 inch of water in a baking dish, place acorn squash into the dish
- Roast for 20 minutes, rotate and roast another 20 minutes
- Once you can cleanly slice through the squash, it is done baking
- While squash is roasting, prep the quinoa mixture:
- Cook the quinoa accordingly
- Dice the pepper and onion’
- Add the peppers, onions and cranberries to the quinoa and stir everything together
- Next add the Greek yogurt and stir together
- Once the squash is cool enough so you can easily handle it – slice off the end with the stem
- Slice in half lengthwise and scoop out seeds and stringy parts of squash, so you are left with a clean bowl
- Spread the coconut oil (if you don’t have coconut oil, a little butter will work just fine) across the flesh of the squash to add moisture and flavor
- Scoop the quinoa mixture into the bowls and enjoy!
Question for you: What is your favorite winter squash and how do you like to prepare it?