Stuffed Acorn Squash

This is a perfect fall recipe. Warm, pretty and good for you (in preparation for all the junk you will eat at the holidays!). As with most veggie-filled recipes, this is totally flexible. If you are using other hard veggies (like carrots, turnips, potatoes, etc.), saute them with the celery and onions. If you throw in other soft veggies (zucchini, kale, etc.) stir them in with the spinach.

  • 3 acorn squash
  • olive oil
  • salt and pepper
  • 1 cup quinoa, uncooked (or about 2 cups cooked)
  • 1 onion, diced
  • 1 jalepeno, seeds removed, finely diced
  • 3 ribs celery, diced
  • 1/2 bell pepper, diced
  • 1/2 bag frozen spinach (or a few handfuls fresh spinach)
  • 1 bunch asparagus, finely diced (I had a bunch of asparagus this spring that I pureed and froze, so I threw in two ice cubes worth of pureed asparagus.)
  • 1 small eggplant, diced (Again, lots of eggplant this summer, so I used two cubes of pureed eggplant.)
  • olive oil
  • salt and pepper
  • 1 cup feta cheese
  • 1 pound ground beef

Preheat the oven to 400 degrees.

Cut the acorn squash in half with a large, sharp knife. Scoop out the seeds and lay skin side down on a baking sheet. Brush the flesh with olive oil and sprinkle with salt and pepper. Bake for 35-45 minutes, or until soft when pierced with a fork.

While the squash is baking, brown the ground beef in a large skillet.

Cook quinoa according to package directions.

In a separate skillet, saute the onion, jalepeno, celery and bell pepper in olive oil over medium heat for about 10 minutes, or until the veggies start to soften. Stir in the spinach, asparagus, and eggplant and heat through (If already cooked and frozen. If you are using fresh veggies, cook for about 5 minutes until veggies shart to soften.).

Stir together the meat, veggie mixture and 3/4 of the feta cheese.

When the squash is done, fill the squash with the meat mixture and top with the remaining feta cheese. Bake for about 20 minutes, or until starting to brown.

Makes about 6 servings.

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