Tuesdays are my farmer’s market day. I couldn’t resist these sweet little white acorn squash today. I snatched those up with several other veggies and concocted this sweet recipe. Perfect prepare-ahead-of-time recipe makes this a perfect weeknight favorite.
1 cup of cooked quinoa
3 acorn squash (green or white)
1 cucumber, diced
1 carrot (I used a rainbow purple carrot), diced
1/4 cup of cilantro leaves, chopped
2 green onions, chopped
1/4 cup of a better quality balsamic vinegar
2 tablespoons of olive oil (better quality)
1 teaspoon ground cumin
Salt and Pepper to taste
Combine all of the ingredients and refrigerate for at least one hour.
Preheat the oven to 425 degrees. Line your roasting pan with foil or a Silpat baking sheet. Set aside.
Slice the squash in half and remove the seeds and clean out the loose flesh. Drizzle with olive oil, salt and pepper. Place skin side down and roast for 30 minutes or until fork tender. Remove and let cool on the counter. Stuff with the filling and serve. Drizzle with additional balsamic if necessary. Adjust spices. Serve at room temperature. Enjoy!
— Knead to Cook