Tex-Mex Quinoa Stuffed Acorn Squash

Ingredients for stuffed acorn squash

Southwestern stuffed acorn squash with baby beets done two ways

I bet this would be -even- more delicious stuffed into a roasted portobello mushroom cap. I had 2 lonely acorn squash sitting on my counter for the last 3 weeks. After my acorn-butternut-kabocha squash overload last year, I have almost shuttered at eating another squash. However, I wanted to give a quinoa stuffed squash recipe a try.

The quinoa and squash can be prepared ahead of time. They can be assembled about 30 minutes before you want to eat them.

Serves 4

2 acorn squash
4 teaspoons butter
1/2 teaspoon cumin seeds

1 cup quinoa (I used red, but the regular variety works)
1 1/2 cups boiling water
1 tablespoon olive oil
1 small vidalia onion
3 cloves garlic, minced
1 small bunch green onions, sliced thinly
1 cup corn kernels, fresh or frozen or canned
1/2 cup canned black beans
1/2 cup diced tomatoes
1 tablespoon spicy salsa
1/2 teaspoon salt
2 ounces of queso fresco, mild fresh white cheese

Bake acorn squash on a baking sheet in a 350 F oven for 1 hour. Cool, then cut in half to make 4 bowls. Place back on sheet, cut side up. Dot with butter, sprinkle on cumin seeds and salt to taste, and return to oven at 400 F for about 30 minutes until squash is nice and soft.

While squash is baking, prepare quinoa. Rinse quinoa to remove any traces of bitter saponins that coat the kernels. Set aside to drain. In a medium sized saucepan, heat oil on medium heat and saute onions until translucent. Add garlic and green onions (saving a small handful for decoration) and saute until fragrant, about 1-2 min. Add quinoa and stir well. Then add corn, black beans, tomatoes, salsa and salt to taste. Pour water over the top, reduce heat to low, cover, and simmer for 20-30 minutes until the water is absorbed and the quinoa is tender.

Arrange roasted squash bowls in a heatproof pan (I used a glass 8x8 inch pan). Pile in the quinoa mixture, though you will almost certainly have nearly half leftover. Sprinkle on the fresh cheese and green onions. Bake at 400 F for 20-30 minutes until heated through and the cheese is beginning to melt.

Glorious baby beets

BABY BEETS DONE TWO WAYS

The baby beets themselves are roasted whole and then peeled and sliced. The delicate greens are sauteed with a little olive oil and garlic. Everything is tossed together with a generous squeeze of lemon.

1 large bunch of baby beets (or any old beets, cooking times will just be longer)
a tablespoon or two of olive oil
1 sprig of rosemary
2 cloves garlic, minced
1/2 lemon
salt and pepper to taste

Wrap the baby beetroots in some aluminum foil along with a sprig of rosemary and a drizzle of olive oil. Bake at 450 degrees F for about 20-30 minutes until the beets are softened. Larger beets will take more time. Cool, then slip off peels and either serve whole or slice into halves or quarters.

Wash and roughly chop the tender beet greens. Heat olive oil in a saute pan over medium-high heat. Add garlic and beet greens and sautee until just softened, about 2-3 minutes. Toss into a bowl with the roasted beetroots and squeeze lemon over the top. Season to taste with salt and pepper.