Cake, Batter, and Bowl

Moroccan Stuffed Acorn Squash

Main Dishes

Well it’s somehow November, which I’m in denial about, but the good news is that it’s finally time to share squash recipes! I actually buy winter squash out of season occasionally (yep, I’m a bad food blogger…) because sometimes I crave it even in the middle of the summer. But, I’ve managed to resist posting any recipes until now, since I figured it would be best to wait until other people were pining for squash too!

Stuffed acorn squash is one of my favorites because you can combine your veggies, protein, and starch all into one cute portable package. I really enjoyed this Moroccan inspired version because I liked the way the spiced ground turkey and sweet squash and golden raisins complemented each other. And the quinoa and spinach pack a nutritional punch, which is much needed after you’ve spent several weeks indulging on various cakes and scones!

Moroccan Stuffed Acorn Squash
Printable Recipe

Ingredients:
5 acorn squash, cut in half lengthwise with seeds and pulp removed
1 1/2 cups quinoa
3 cups low sodium chicken stock
1 red onion, chopped
1 pound ground turkey
2 cloves garlic, minced
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 cup golden raisins
Juice of one lemon
1 teaspoon salt

Directions:
Preheat oven to 375˚F. Place squash cut side down on two large cookie sheet sprayed with nonstick cooking spray. Bake at 375˚F for 35 to 40 minutes or until tender.

Meanwhile, place quinoa and chicken stock in a stockpot over high heat and bring to a boil. Reduce heat to low and simmer 10 to 15 minutes or until all water is absorbed and quinoa is tender.

Place onion and ground turkey in a large nonstick skillet and use a spoon to break up ground turkey. Heat over medium high heat for 8 to 10 minutes or until turkey is browned and cooked through and onions are tender. Add garlic, turmeric, ginger, cinnamon, cayenne pepper, and nutmeg and cook one additional minute, stirring frequently. Add spinach and stir until well combined.

Stir cooked quinoa, sausage mixture, raisins, lemon juice, and salt in a large bowl. Pile quinoa and sausage mixture evenly into cooked squash. Makes 10 servings.

Nutrition: 343 calories, 6.1g fat, 6.6g fiber, 17.4g protein per serving
Cost: $1.54 per serving

Maple Pecan Salmon over Roasted Potato, Apple, and Bacon Hash

I don’t usually buy a lot of produce at Costco, since it’s tough for just the two of us to eat our way through their large packages of fruits and veggies before it all spoils (although I do regularly make an exception of their Brussels sprouts and berries because we...

Shrimp Tacos with Corn Salsa

There are some things I never pass up and one of them is corn on the cob. I will eat it anytime, anywhere, even if I don’t have any floss with me. The deliciousness is definitely worth having a few annoying pieces stuck in my teeth! Of course, fresh summer corn is...

Toasted Almond and Roasted Red Pepper Pesto Pasta

Please don’t judge this recipe by the picture. It’s not the best looking pasta dish to begin with and my hopeless photography skills definitely don’t help do it any justice, but I can guarantee you that it’s worth making! I was recently asked whether I usually end up...

Chicken and Soba Romaine Salad with Thai Vinaigrette

If you happened to peek in my fridge last weekend, you would have known I was on a sugar high. Imagine tins of cupcakes and bowls of custard and ganache precariously balancing on trays of brownies, cheesecakes, and tarts. I've been hard at work creating recipes for...

Crab Topped Mahi Mahi with a Lemon Sauce over Brussels Sprouts

Apolinaras recently sold one of his business ventures so I decided to whip up a celebratory meal with several of our favorite splurge ingredients – lump crabmeat and wild Mahi Mahi fillets! I made a crab cake mixture and piled it high atop the fish. Apolinaras loves...

Halloween Pumpkin Quesadillas

I apparently have a bit more Martha in me than I’ve previously appreciated because when I stumbled upon some habanero lime flour tortillas at Trader Joe’s the other night, my eyes got wide with excitement and I squealed, “they’re orange, they have bright orange...

Avocado Ranch Israeli Couscous Salad

I’m not a huge main dish salad fan. It seems like whenever I just have greens with veggies and protein for lunch, I end up with a grumbling tummy only a couple hours later. My outlook recently changed after a lab potluck though. Sima brought in a lovely spinach salad...

Quinoa with Chickpeas, Asparagus, and Lemon Goat Cheese Dressing

I actually jogged outside today with shorts and a tank top on – yay for nicer weather! Spring is almost here and I’m so ready for this season’s fresh produce. I actually couldn’t wait any longer and spontaneously grabbed a huge bunch of asparagus the other weekend. It...