Get ready for this one, my friends . . . we’ve got a serious winner here. I gotta give credit to my girl Martha Stewart for inspiring me with her Rice & Mushroom Stuffed Acorn Squash . . .  I totally took a page out of her book, but changed it up a bit with quinoa, my favorite super-grain. Not only is this dish ridiculously delicious, it’s also so beautiful, colorful, and perfect for Fall! And it looks really impressive – no one would guess how easy it is to make. Since testing this recipe out on my fiance two weeks ago, I’ve made it 4 times! For a few reasons . . .  First of all, I love cooking with seasonal ingredients. I love squash season almost as much as I love summertime. It just makes me feel festive, happy, and ready for Thanksgiving. Secondly, acorn squash is overflowing these days. It’s EVERYWHERE. And you can get some beautiful ones for cheap at the farmers market or at Trader Joe’s for only ONE dollar each! Is that crazy or what? Also, it’s packed with vitamins (hellllo Vit C!), minerals, fiber, and antioxidants. So naturally, I’ve been eating a ton of acorn squash these days! 

This recipe is a perfect vegetarian meal. It’s hearty, flavorful, and satisfying, and would be ideal as a creative side for your Thanksgiving feast! Or if you want to make it extra filling (maybe for your manly man), you can always add shredded chicken breast or lean, ground turkey to the quinoa stuffing. I find that it’s just perfect the way it is. The ingredients just play off each other so well. If there are any two flavors that really love each other, it’s mushrooms and fresh thyme (also seen in this recipe). The combo is just delicioso. The final touch of adding freshly shaved parmesan on top of the squash, then melting and browning it under the broiler is mouthwatering. I honestly turned the oven light on and watched the cheese bubble and turn golden. Yeah, that’s how excited I got about this recipe. Without further ado, here’s what you need for your new favorite Fall dish:

Ingredients
Inspired by Martha Stewart

1 acorn squash, halved and seeded
2 tablespoons extra virgin olive oil, divided
1 1/2 cups sliced mushrooms (I like crimini or baby bella)
1/2 cup diced white onion
1 teaspoon fresh thyme
1/2 cup cup white quinoa
1 cup vegetable broth
2 tbsp freshly shaved Parmesan cheese
Salt and pepper to taste

Serves 2.

• Preheat oven to 450 degrees. 
• Cut squash in half, from top to bottom, and scoop seeds out with a spoon. Drizzle squash with 1/2 tbsp olive oil, season with salt and pepper, and place cut-sides down on baking sheet. Cover tightly with foil and roast until fork-tender, about 30 minutes or so.
• While squash is roasting. Make the stuffing. Heat 1 1/2 tbsp olive oil in a skillet. Sauté onion, mushrooms, and thyme until mushrooms are golden and onion is translucent. Season with salt and pepper. 
• Add quinoa and veggie broth to the skillet and bring to a boil. Then cover and reduce heat to low. Cook until broth has reduced. Once liquid is absorbed, fluff quinoa and remove from stove.
• Remove squash from oven and heat broiler. Using a spoon, scoop out a couple tablespoons of squash flesh from the inside of the squash, and mix it in with the quinoa-mushroom medley. Season with salt and pepper if necessary.
• Divide mixture between squash halves. Sprinkle Parmesan cheese, and place squash back in the oven under the broiler (on high). Broil until melted and golden – about 2 minutes.

Is there anything that feels more festive and Fall-like than eating your hearty, comforting meal out of a bright orange (or sometimes dark green) squash? I think not! Enjoy and have a great week!

PS – who waited around until the end of the video to catch a quick cameo? Heheeee 😉