I know, I know you’re probably saying “but Acorn Squash isn’t in season yet!”. Lucky for us, we have it readily available in Canada!! So I decided to take advantage of it and try out a squash I’ve never really always brought home.
It can get difficult to have “extravagant” meals throughout the week while maintaining a healthy diet. To get away from a boring dinner, try this out and stuff an acorn squash (or any squash for that matter). It’s easy to prepare, cooks in good time and the final product is totally worth it.
For the Acorn Squash, I baked it just as any other squash. Cut it in half, seeded and cleaned it out. Rubbed some salt, pepper and Avocado Oil. It took a mere 25 minutes for the squash to soften and caramelize nicely.
Craving fried rice, I swapped out the rice for Quinoa and sautéed leeks, garlic, thinly sliced chicken, bok-choy and cilantro. Seasoned with and easy peasy sauce of soy, rice wine vinegar and sambal oelek (chilli sauce).
The filling takes no more time than the squash does to cook. Talk about perfect timing! Filled the squash with the Quinoa and Chicken fried rice and topped with a fried egg cooked soft (optional).
Stuffed Acorn Squash is my now new go to. The squash itself is so delicious and sweet. I could eat it alone with a sprinkle of salt and pepper, it’s fantastic.
Feel free to omit stuffing a squash and eating the quinoa fried rice as is or just eating the squash as is baked with salt and pepper.
Enjoy!
1/2 cup Raw Quinoa
1 Leek, finely chopped
1 1/2 Cups Baby Bok-Choy
6 Button Mushrooms
1 Small Handful Cilantro
2 Cloves Garlic, minced
2 Tbsp Light Soy Sauce
3 Tbsp Rice Wine Vinegar
2 Tsp Sambal Oelek
Cooking Oil
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2 Acorn Squash
Oil
Salt
Pepper
4 Eggs (optional)
2. While squash is cooking, prepare the quinoa. Cook 1/2 cup of raw quinoa as per package directions. Let side once finished.
3. Slice chicken very thinly. This will aid in even and faster cooking., set aside. Slice leeks finely and ensure to soak in a bowl of cold water to let all the grit sink to the bottom. Individually Chop Baby Bok-choy, mushrooms and cilantro all finely, set aside.
4. Heat a large sauté pan with oil on medium high. Sauté chicken, add 1 Tbsp soy and 1Tbsp Rice Vinegar and cook until 3/4 done, set aside on a plate.
5. Bring pan back to medium- high heat again and add oil to coat. Sauté leeks until just soft, add garlic and mushrooms. Cook until mushrooms are just soft. Add bok-choy and sauté until lightly wilted.
6. Add all chicken and juices back into the pan. Add the rest of the soy sauce, rice wine vinegar, chilli sauce and cilantro. Toss to combine. Add the cooked quinoa and mix. Taste and season accordingly with salt or chilli.
7. Squash should be done by the time the filling is finished. Take out of oven and fill with the Quinoa and Chicken Fried Rice. **Optional: Feel free to fry one egg per person, soft. I found this added a great additional “sauce” when broken **
Ready in : 40 Minutes
Course : Entree
Recipe Type : Dinner, Lunch
Ingredient : Bok Choy, Chiken, quinoa, Squash, Sriratcha
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