I love cooking things that can be used in multiple meals. It saves me time, but I don’t get bored by eating the same exact thing three or four days in a row. Let’s be honest, that’s just not very exciting. And, this is exactly what this week’s Sunday Suppers is all about – a sort of chameleon of a recipe.
I finally made it to the new winter famer’s market in my neighborhood this weekend, and I couldn’t have been more pleased with it. There is just something about farmer’s markets that puts me in a good mood. Friendly people, beautiful seasonal produce (yes, even in the middle of January), and lots of delicious free samples — what could be better? Sure, it’s not like the summer when I can roam the bins of fruits and veggies for hours in the sun and get all of the produce I need for the week, but I was able to pick up a few key ingredients that are fresh, local, and in season, all at a lower price than my local Whole Foods.
And this week’s recipe is inspired by this fantastic find:
Carnival Squash
As I was saying, the beauty of this recipe is it can be served in several different ways. Last night I ate the stuffed squash as a main dish with a side of greens, and tonight I plan to serve it as a side with baked salmon and some sautéed rainbow chard. I also made extra “stuffing,” or the quinoa-wild rice blend, which I plan to eat separately from the squash as a side dish, or mixed with some chickpeas, and served on a bed of spinach or arugula for a light, but filling lunch. One recipe, less than an hour in the kitchen, and I have at least 3 different meals. That’s efficiency at its best, my friends.
Quinoa & Wild Rice Stuffed Winter Squash
Stuffed Carnival Squash
- Ingredients:
- 2 medium carnival (or acorn) squash
- 2 medium beets
- 2 tbsp olive oil
- ½ medium leak, chopped
- 1 small shallot, chopped
- ½ cup dry wild rice
- ¼ cup dry quinoa (I used tricolor, but any color will work)
- ¼ cup dried cranberries
¼ cup toasted pine nuts
Directions:
- Preheat oven to 400
- Cut each squash in half (they are very hard, so you will need a large, sharp knife). Scoop out and discard seeds. Brush each half with olive oil (you will use about 1 tsp for all of the squash) and place flesh side down on a foil-lined baking sheet. Bake for ~ 30 minutes, or until flesh is soft, but still remains with shape.
- Peel and chop beet into 1-inch pieces. Toss with 1-2 tsp olive oil, salt, and pepper and place in oven at 400 for ~20-25 minutes – until beets begin to soften.
- In the mean time, cook wild rice and quinoa per package directions. For extra flavor, you can substitute low-sodium vegetable broth for the water.
- While rice and squash are cooking, sauté leaks and shallots in olive oil.
- When rice is finished (quinoa will cook much faster, either wait to start it until rice is almost done, or just set aside when it’s finished cooking), combine rice, quinoa, leak, shallot, cranberries, pine nuts, and beets.
- Stuff squash with rice blend and place back in oven for 3-5 minutes.
Serves 4 as main, 8 as a side.
Note: Rice blend can be made ahead of time. Stuffed squash will keep in fridge for 3-4 days.
Eat well!
- your food and fitness friend
