While I love the more traditional stuffings that tend fill the small hollows of acorn squash during the autumn months, I couldn’t help but explore the more savory side of this particular squash. A lot of fillings go in a slightly sweet direction, accented by rich spices like nutmeg and allspice. Since it’s still a little on the warm side, I thought it would be nice to keep the filling a little lighter, with plenty of vegetables and a more garlicky flavor profile.
The result was fantastic! The quinoa & veggies in their garlic & herb ”sauce” played off the slight nutty sweetness of the acorn squash beautifully, something that’s usually overwhelmed by sweeter fillings. You can use the vegetables I mention in the recipe, or toss in your own favorite veggies. If I’d had some pepitas or almonds handy, I would have tossed those in there for extra texture, so if you have ‘em, use ‘em! It’s also quite lovely in presentation, with the acorn squash making the perfect serving “bowl”.
The best part about this recipe, of course, is the low, low price tag. This is quite a filling meal and even though I list this as yielding two servings, you could probably serve four for the same price if the squash you have is large enough. There’s definitely more than enough filling to go around, which you can also serve on its own the next day. Trust me, I did that this week and it made for a fabulous work lunch!). Not a fan of quinoa? Swap it out for some couscous like I did in this dish, and you’re good to go. Let’s check out the recipe!