Stuffed acorn squash

For something that looks so fancy, this was super easy!

I’ve been curious about acorn squash for a while.  A few reasons:

1. The name.  Acorn.  Squash.

2. It’s always listed as a super food with lots of health benefits.  Acorn squash is high in vitamin C, potassium, magnesium, fiber and beta carotene.

3. It’s super funny looking

It’s actually not difficult to cook at all.  I cooked it somewhat like I have spaghetti squash in the past.  Slice it in half, scoop out the seeds, stab it a few times with a fork, and bake it for 30-40 minutes.  Once the squash is soft enough to poke through with a fork, you take it out and let it cool.  I drizzled it with a tiny bit of olive oil and sea salt.

For the filling, I stir-fried sweet onion, red pepper, baby broccoli, chickpeas and quinoa seasoned with Italian seasonings and salt + pepper. It was a very simple and satisfying meal, with at least 15 grams of protein. Yeah baby.




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