It feels good to get back to a routine. After attending FNCE, we were lucky enough to have the rest of the week off from rotations. I made a trip back home and got to spend time with my mom, dad, and some of my best friends that I haven’t seen in over 2 months. A stress-relieving long run, Friday night high school football game, and a sweet wedding celebration for a high school friend were all on the agenda during my short stay. As great as it was to have a bit of a vacation from work, I’m very much a creature of habit, and was more than ready to get back to Asheville and back to the work grind Monday morning.
I made a quick grocery trip to Trader Joe’s Sunday afternoon to restock my fridge for the upcoming week. The drive back through the mountains was absolutely beautiful — the sun was shining, the leaves were changing, and the temperature dial was slowly creeping down into the 60s. I was subconsciously inspired to whip up a very fall-inspired dinner upon getting back to my apartment, so I eagerly threw together a hodge podge of foods to create this stuffed acorn squash dinner. My first acorn squash of the season! I actually picked this one up at the farmer’s market a few weeks ago and had yet to eat it!
I think one of my favorite fall food combinations is brussels sprouts with dried cranberries, sweet potato and goat cheese. Unfortunately, I didn’t have any sweet potatoes this go round, but the acorn squash was a good substitute! I mixed it all together with a mix of quinoa and lentils for an extra boost of whole grains, fiber and protein. Y’all have got to try this out, I don’t think you’ll regret it! The “stuffing” is closer to 3-4 servings, but it is perfectly tasty enough to eat on its own throughout the week as part of lunch or another dinner!
- 1 acorn squash, halved, seeds removed
- 8-10 brussels sprouts, quartered
- 1 tsp extra virgin olive oil
- Salt and pepper
- Garlic powder
- 1/4 cup traditional quinoa
- 1/4 cup red quinoa
- 1/4 cup whole green lentils
- 1 cup water
- 1/4 cup dried cranberries (Craisins)
- 1/4 cup crumbled goat cheese
- Preheat oven to 350*F.
- Cut acorn squash in half, remove seeds. Place facedown on baking pan lined with aluminum foil and transfer to oven to bake.
- Quarter brussels sprouts, tossing with EVOO, salt, pepper and garlic powder. Spread out on same baking pan as acorn squash, then return to oven to continue baking.
- Combine quinoa, lentils and water in medium sauce pan. Bring water to a boil before reducing to simmer. Cover and allow to continue simmering until water is absorbed (about 15-20 minutes).
- Check acorn squash for doneness after 30 minutes; flesh should be easy to pierce with a fork. Remove squash and brussels from oven, allowing to cool slightly.
- Combine cooked quinoa and lentils with dried cranberries and goat cheese before stuffing acorn squash halves.
- Enjoy! You will probably have some leftover stuffing mix. It is great as a salad topping, or eaten on its own!
I have learned by now to be quite content whatever my circumstances. I’m just as happy with little as with much, with much as with little. I’ve found the recipe for being happy whether full or hungry, hands full or hands empty. Whatever I have, wherever I am, I can make it through anything in the One who makes me who I am” – Philippians 4:12