Shark Under Water

Quinoa with Acorn Squash

Another new seasonal vegetable!  Acorn squash was once of the seasonal squashes I had always seen at the market, but since it’s normally right next to the butternut squash I would skip over it.  This time I went straight for it and grabbed a large white squash.  Typically I got for the mid-range options but since I had two recipes to try I knew I would need a bigger than normal baby.  Once I got home I split it down the middle, wrapping half and placing in the fridge for later in the week.  The other half was seeded, reserving the seeds for a tasty late-night snack as well as a topping for the quinoa.  I had debated how to cook the squash, before deciding to saute this half and bake the second half so that I could try out the two most popular methods.   The “base recipe” is one I have used many, many, many times with other gourds that way I could get a good comparison between the acorn squash and those I have had in the past.

Acorn Squash with Quinoa

Serves 3-4


3 tbsp EVOO

3 garlic cloves, minced

1/2 red onion, diced

1 tbsp paprika

1 tsp smoked paprika

1 tsp cumin

1 1/2 lb acorn squash, cubed

1 1/2 cups quinoa, well washed

2 cups vegetable stock

1 cup water

greek yogurt (optional)


  1. Heat the olive oil in a large saucepan over medium heat. Add the spices, stir and cook for 30seconds before adding the garlic and onion. Cook for 5minutes before adding the squash and cook for an additional 7-10 minutes. The squash should be tender with glossy flesh.
  2. Add the quino, vegetable stock, and water then turn heat to high and bring to a boil. Stir, cover, and turn heat to low. Allow to simmer for 20minutes then fluff the quinoa and Serve! I topped mine with greek yogurt but sour cream or nothing would also work.

I wasn’t impressed with how well the squash didn’t stand up to the recipe, but the taste was still amazing which is what really matters.  At the last moment I decided to top it with some Greek Yogurt, just to see what it would do and I really enjoyed the creaminess it added to the dish.  As a bonus there is also a coupon on the linked website, so great excuse to give it a try if you haven’t! (btw this company has no idea who I am, just noticed the coupon offer when I went to find a link to the brand I used)

For the seeds after making sure they were dry and clean, I coated them in olive oil and tossed them in a mixture of paprika, cayenne powder, and salt and then sauted them in EVOO.  I cooked them until they were a nice golden brown shade, stirring frequently to prevent popping and burning.