Hi y’all! It’s been a while since I shared a tasty recipe, so I thought I would post a super tasty and surprisingly easy stuffed squash meal today. It’s super tasty, very healthy and surprisingly satisfying for lunch or dinner.
What I like about this recipe is that you get both your protein AND your veggie fix, and the total prep and cook time should really only take you 30-40 minutes. (YAY!)
I actually found this recipe through Autumn Calabrese, the creator of the 21-Day Fix. She did a video tutorial with Jessie Jane (who runs the Lilyshop Blog), and since my mouth was watering after watching it, I gave it a shot with a little tweak to make it my own!
- Two acorn or spaghetti squash
- 2 cups of ground beef or turkey (optional)
- 4 cups of cooked quinoa (one cup of uncooked quinoa will yield 4 cups cooked)
- Crumbled feta cheese
- Toasted or roasted almonds (roughly chopped)
- Olive oil
- Red wine vinegar
- Salt & pepper
- Minced parsley for garnish
Here are the steps!
Preheat your oven to 425 degrees and set out a flat baking sheet with a strip of parchment paper on top if you have it. If not, a non-stick or lightly oiled baking sheet will work fine too.
Cut your acorn or spaghetti squash in half lengthwise (as though you’re drawing a line from the stem of the squash down to the tip). Autumn and Jessie use serrated knives in their video, but you can also use one of those smaller pumpkin carving knives if you have one in the house!
Scoop out the seeds and other goopey goodness (you won’t need this, so you can discard it). Then, brush the inside of each of the four squash halves with olive oil and lightly sprinkle them with some kosher salt and pepper. Put them face down on the baking sheet and pop ’em in the oven for 20 minutes. (They’ll look a little squishy when they’re ready, and you’ll easily be able to poke the squash with a fork.)
While the squash is baking, if you haven’t done so already, cook up your quinoa (just bring 1 cup of dry quinoa and 2 cups of water to a boil then simmer until all of the water is gone and the quinoa’s nice and fluffy). Also, if you want to include some ground beef or turkey, sautee the meat while the squash and quinoa cook. (I added grass-fed ground beef to mine, and it was awesome and sooo tasty.)
When the quinoa’s ready, put it in a mixing bowl and add 1 teaspoon of olive oil, 2 teaspoons of red wine vinegar, a pinch of pepper and salt, 1/2 cup of roughly chopped toasted or roasted almonds, 1/2 cup of crumbled feta cheese, and a few teaspoons of minced parsley. Give it a good stir to mix it all up and set it aside.
Take your baked squash and either set them on a cutting board to prep or in the dishes you’ll serve them in. Then, if you’re adding meat, put the ground beef or turkey in the bottom of the squash, then put a scoop of your quinoa mixture on top. Once you’ve done that for all 4 of the squash halves, top with a tiny bit more of minced parsley, then sit back, relax and enjoy your super tasty and surprisingly easy lunch!
Do you have any favorite recipes that are your standard go-to for an easy lunch or dinner? You know me — I’d love to hear all about it!
Also, here’s Autumn’s original video on YouTube! Enjoy!