Every now and then I like to experiment with completely new ingredients. I just go grocery shopping and I pick one thing that I’ve never cooked before. If I’m lucky, I discover a great new flavor and that one ingredient usually ends up on my go-to shopping list. This time, I was wandering along the store’s aisles when I stumbled upon an acorn squash. I liked its shape and its color, so I decided it would be my new ingredient of the week. This recipe turned out to be one of my favorites so far! It’s full of sweet and savory flavors, healthy, filling and beautiful just to look at. Bon appétit!
Prep time: 40 min
- 1/2 acorn squash
- 1/2 cup cooked quinoa
- 1/4 cup yellow onion finely chopped
- 1/4 cup chopped cherry tomatoes
- 1 tbs olive oil
- a splash of balsamic vinegar
- crumbled feta cheese (optional)
- a handful of toasted sunflower seeds (optional)
- a pinch of ground cumin and nutmeg
- Fresh chopped parsley to taste
- 1 tbs lemon juice, with zest
- drizzle of agave nectar (or honey)
- Preheat the oven to 425°F. Scoop the seeds out of the 1/2 squash, drizzle with olive oil, add salt and pepper and put to roast flesh down for about 25 min. Flip the half over and bake for another 15 min, until the flesh is tender and the edges are starting to get brown.
- Meanwhile, sautée the diced onion with the chopped tomatoes in a pan over medium heat. Add salt and pepper to taste, and cook until translucent. Add the ground cumin and nutmeg and keep stirring for a couple of minutes.
- Bring the heat to low and add the cooked quinoa, a splash of balsamic vinegar, lemon juice with zest and a good drizzle of agave nectar. Then add the fresh parsley and crumbled feta and toss gently.
- Once the squash is done, scoop the filling into it and top with another drizzle of olive oil and toasted sunflower seeds.
TIP: You can add dried cranberry, currants or other berries to the toppings for extra sweetness.