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.

Stuffed Acorn Squash-1

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).

Stuffed Acorn Squash-1-7

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.

Stuffed Acorn Squash-1-2

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!

3 Medium sized Chicken Breasts
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)