Let me start this post by saying, I am not a cook. I do not like being in the kitchen, and my family would prefer takeout to my home cooking any day.
Last night though, I got this crazy thought in my head. I am going to make stuffed acorn squash to go with dinner. Wait… What?? I don’t even know what an acorn squash is, what is looks like, what it taste like, or if my picky girls will eat it. (Luckily they will try just about anything on their plate). With the help of a really great grocery clerk, I was able to pick out three squash (is squashes the plural form?). Then with the help of YouTube, I was able to cut them open and de-seed them. And into the oven they went. Turns out that they are pretty easy to make, look very fancy and all the girls ate all of it. Score!!!
So the onto the recipe:
- 2-3 Acorn Squash
- Dried Cranberries
The how to part-
- Pre-heat oven to 350
- Place the acorn squash, on its head (the part with the little stem), this will give you the flattest surface. Then cut the squash in half, using a kitchen knife.
- Place squash cut side down, onto a cookie sheet (I lined mine with tin foil) and put in oven. Bake for 45-60 minutes, until tender.
- Cook the quinoa according to the box. (we used just a plain quinoa, no box seasonings)
- Once the quinoa is done, add raisins and cranberries (how much depends on your family’s liking. We used a lot lol). Sprinkle with cinnamon.
- Once the squash is done, remove from oven and flip over. Be careful they will be very very hot.
- Scoop out some of the quinoa mixture and put inside the squash.
- Serve and Enjoy.