Tonight’s dinner inspiration was loosely based on a quinoa-pumpkin stuffing recipe I’d seen on Evan’s blog. I love quinoa. I love pumpkin and winter squash, and I love stuffing. So I tweaked it a little, and ended up with a quinoa-stuffed acorn squash. It was almost like the stuffing but deconstructed.
Saute onion while quinoa simmers.
Roast acorn squash.
Season stuffing with herbs de provence (one of my favorite herb-combinations), and spoon into one half of the squash.
Served alongside some broiled salmon. It looks plain, but really the spices were on the bottom. That was the skin side and I forget to flip it after peeling off the skin.
Have you tried acorn squash before?
Who’s ready for Glee tonight?