Saturday, September 13, 2014

RECIPE: Stuffed Squash w/Quinoa {"Keen-Wah"}

On the hunt for some healthylicious seasonal fall recipes to devour?! I've gotcha covered! Try THIS recipe on for size...

TIP: It's a great dinner party entree! Very creative if I do say so myself... a la the edible squash bowl.


2 Squash ~ I like acorn squash, or any bowl shaped squash
1/2 Cup Quinoa 
1/4 Cup Diced Onion
1/2 Cup Water

Dash of Sea Salt & Pepper
EVOO {Extra-Virgin Olive Oil}


Baking Pan 

Cutting Board
Measuring Cup 

Total Time: 
30-40 Minutes
Serves: 2  *** Double, triple, quadruple the recipe for more.

1. Preheat oven to 350 degrees F {175 degrees C}.

2. Bring 1/2 cup water to boil, then add quinoa and cook on low heat until cooked; around 10 minutes and drain. Go easy on the water; you don't want your quinoa to be too mushy! 
3. Bring 1" of water to boil in a saucepan over medium-high heat.
4. Cut squash in half, add to saucepan, cover, and cook for 10 minutes.
6. Place diced onion in skillet with EVOO and saute until slightly browned. 

7. Remove skillet from heat and stir in the quinoa. {drain through sieve if there is extra water}
8. Season with sea salt and pepper.
9. Stuff each squash with the quinoa mixture and place them in a baking dish. Cover the dish loosely with aluminum foil. 
10. Bake for 15-20 minutes in the preheated oven. Remove. Serve!

Nitty Gritty Nutrition Facts: 
Squash ~ Low-Calorie, High-Fiber
Onion ~ Anti-Bacterial {Great immunity booster!}
Quinoa ~ Great Source of Protein!

Let me know whatcha think!  

Blissfully Yours,

Tatiana Ridley, CHHC, AADP