Baked Acorn Squash Stuffed With Quinoa and Feta

Earlier this week I pinned a bunch of quinoa recipes and one of them was a squash stuffed with quinoa and blue cheese (I think). I decided to make it last minute this morning while the kids played outside. I searched my pinboards for the recipe and couldn't find it. What board did I pin it to??? I do this all the time..."lose" pins. I would have spent some time looking for it, but Avery was starting to lose it and throw tantrums so I figured I needed to head out and get my ingredients before she melted any further. I figured I would just "wing it" and hope it turned out ok. I decided to just go to the nearest produce stand since I needed to get a bunch of produce since I was going to be making this other quinoa recipe for lunches this week for work. With that said I wouldn't have any blue cheese so I figured I would sub feta, which I had a bunch of. This turned out pretty good and it was really easy to make. Even the hubby who is not a fan of squash or quinoa for that matter (but he's trying to eat healthier) said it was "pretty good". I think next time though I'm going to try using butternut squash to add some color. The acorn squash and the quinoa are basically the same color and you can't really see the squash very well.

Gather it:

3 small acorn squash

1.5 cups cooked quinoa

1/4 cup of red bell pepper, diced

1/4 cup of yellow bell pepper, diced

1/2 cup of feta cheese (we like feta so you can certainly use a little less if you like)

olive oil

salt and pepper, to taste

Make it:

1) Preheat the oven to 350 degrees and boil 3/4 cup of quinoa with 1.5 cups of water in a small sauce pan with a lid. Once it starts to boil, simmer for 12 minutes until the water is gone and the quinoa has puffed up and has little "white tails". Mine typically still has a little it of water in the pot after 12 minutes, but I just turn the burner off, fluff the quinoa, replace the lid and leave it on the burner. Allow to cool.

2) Wash the acorn squash. Cut in half lengthwise and rub a small amount of olive oil. Place cut side up on a baking dish. Bake for 25 minutes.

3) Scoop out the flesh of the squash while it is still hot so it will be easy to scoop out. Be careful not to tear the skin - it will be somewhat soft from baking. Place the squash shells back in the oven to help crisp out the skin while you do the next stop.

4) Mix together the scooped out squash, quinoa, bell peppers, feta, and salt and pepper. 

5) Place mixture into squash shell. I piled mine up and ended up not using one of the shells. Place back in oven and bake for another 10-15 min. 

I can't wait to have this for leftover lunch!!!

Can't beat $0.79 each for red and yellow peppers at the produce stand! It's normally over $1 at Publix. I spent just under $10 and got a bunch of produce!