Stuffed Squash with Quinoa

I don’t know about your neck of the woods, but Portland has been having some lame weather. Pouring rain, 14 seconds of snow (I miss snow!), and then more rain. This is the kind of dish for those days. It’s hearty and warm and can be easily vegan without the cheese. I love cheese, but if you don’t, go ahead and not use it. That makes more for me!

Stuffed Squash with Quinoa:

Serves 2

One acorn squash (or your favorite type)

1 c. uncooked quinoa

1 bunch chard chopped, stems removed and set aside

4 cloves garlic, minced and divided

1½ c-ish broccoli

Olive oil

Your favorite herbs for seasoning (I used thyme, oregano, and rosemary)

Salt and pepper to taste

Olive oil

Parmesan cheese (optional)

Goat cheese (optional)

Preheat oven to 350. Cut squash in half [edited to add: scoop out any seeds and extra gunk before baking] and place face down on an oiled baking sheet. Bake for about 30 minutes or until the squash is fork tender. Set aside and allow to cool. Leave oven on.

While the squash is baking, prepare quinoa. Add quinoa and 2 cups of water to a medium size pot, bring to a boil, and simmer for about 10-15 minutes. Fluff and mix in 1 clove of garlic, salt, pepper, and some herbs and goat cheese, if using. Set aside.

Add olive oil to a large skillet and toss in chard stems, broccoli, and remaining garlic and cook over medium heat until stems are slightly soft. Add in chard leaves and cook until wilted and reduced. Mix in herbs.  Add in quinoa and mix together thoroughly. Set aside.

Once squash has cooled enough to touch, flip over and add in some parmesan cheese, if using. Fill squash halves with the chard-quinoa mixture and top with additional parmesan. Return squash to oven until cheese is melted, 2-3 minutes. There will likely be some of the mixture remaining. Eat that while the squash is back in the oven.

This will fill your belly and make you happy. [Edited to add: scrape up the squash with your filling to get a complete and tasty bite.]