A blog by ordinary people about living an extraordinary life
The weather is definitely changing here in Boston, as walking the dogs with flip flops is starting to become unacceptable and of course, the Red Sox are back in the World Series. Last Saturday was the final Wakefield Farmer’s Market of the season, so Meg and I made sure to grab a few extra items. One was a great looking acorn squash. And Meg found a recipe for stuffed acorn squash on Pinterest. You can find the recipe here
but of course, I made a few changes. I left out the breadcrumbs, didn’t have any fresh cilantro (ooops) or currants, but it still turned out delicious.
Preheat the oven to 400F.
Prepare the spice mixture by combining the cumin, coriander, red pepper flakes, paprika, garlic, lemon juice and olive oil in a small bowl. Rub half of the mixture over the squash.
Add the remaining half of the spice rub to the ground turkey, seasoning with some salt and pepper. Add the egg white and mix. Add half of the turkey filling to each half of squash. Bake for 45 minutes.
While the squash is baking, prepare the quinoa. Bring 2/3 cup of water to a boil and season with salt. Add the quinoa and reduce to a simmer. Cover and cook for 10 minutes, or until water is absorbed. Fluff the quinoa with a fork and add the raisins, chopped almonds, half of the scallions and some salt and pepper.
Top the squash with quinoa and add a scoop of Greek yogurt. Top with any remaining almonds and scallion. I served the squash on top of some mixed greens. Delicious!