The Recipes

Mushroom and Quinoa Stuffed Squash

I just love food that be its own serving dish.  Acorn squash - named because they are shaped like over-sized acorns - are a great example.  In this recipe, they serve as both meal and serving vessel.  Plus, you can use these nutrient-rich ingredients, including quinoa (which is a "superfood") to help you recover from yesterday.

Mushroom and Quinoa Stuffed Squash


- 1 acorn squash, cut in half and seeds scooped out and discarded
- 1 c. mushrooms, diced
- 1/4 c. quinoa
- 3/4 c. vegetable stock
- handful of mint and parsley, chopped
- splash of white wine
- 1 roma tomato, diced
- 1 garlic clove, minced
- olive oil
- salt
- pepper
- drizzle balsamic vinegar
- handful of toasted pecans

Preheat the oven to 350 degrees.

Drizzle the squash with olive oil and season with salt and pepper.  Put it flesh-side down on a baking sheet and transfer to the oven for 25 minutes.

While the squash cooks, start the quinoa cooking in the stock - roughly 1 part quinoa to 1 1/2 parts stock.  Because I was cooking such a small amount, I cooked extra.  Cook according to your package instructions.

In a small sautee pan, heat 1 1/2 T. of oil.  Add the mushrooms and cook for 4-5 minutes until they start to brown and caramelize.  Add the garlic and stir for another minute.  Add in the white wine and let it reduce.  Season with salt and pepper and stir in the herbs.  Combine the mushroom mixture with the quinoa, then add in the tomatoes.

Take the squash out of the oven and turn it over.  Fill the squash with the quinoa mixture.  Bake for another 15-20 minutes.  Garnish with the vinegar and pecans.