Does anyone else feel intimidated when they pass these guys in the produce aisle?
|Image courtesy of SheKnows.com
Well, today I’m here to tell you that you should not be scared! I finally picked up a few different types of squash this year, and have found that they can actually make an effortless dinner. Squash is a good source of dietary fiber, potassium, vitamins C and B, magnesium, and manganese. My favorite thing about squash (besides the taste!) is that it can be stored for months before cooking.
Last week, I was feeling particularly lazy, so I picked up an acorn squash and some pre-made vegan brown rice and veggie risotto from the health food store with a hearty stuffed acorn squash in mind. Here is the recipe I used:
1. Preheat the oven to 400 degrees Fahrenheit.
2. Slice the acorn squash in half length-wise, and scooped the seeds, saving them for later if you’d like to roast them.
3. Place squash face-down on a foil-lined baking sheet and place in the oven for 20-30 minutes.
4. While the squash is cooking prepare your ‘stuffing’. I sautéed some kale and mixed it with my pre-made risotto, but if you’re less lazy, a quinoa/kale mixture, or any other quinoa/veggie combination, would be delish!
5. When the squash is done cooking, fill each half with the the stuffing, and top with some sort of cheese if you desire. I used goat cheese, because I am a goat cheese fanatic.
Here is the final product:
While this photo makes me hungry for more, it also reminds me that I desperately need a digital SLR camera. Sorry for the poor quality.