Eggplant, tri-color peppers, and quinoa stuffed acorn squash. This healthy, delicious meal is ready in 30 mins. This recipe will fill 1 whole, halved acorn squash yielding 2 portions. Double the recipe for 4 servings etc.
RECIPE 2 c raw eggplant (1 medium) 1 c minced red, yellow, orange bell peppers 1 c cooked tri-color quinoa ½ tsp garlic powder ½ tsp onion powder ½ tsp smoked paprika ½ tsp dried sage or 2 tsp minced fresh 2 Tbsp lime juice
Optional: I added 1 minced Jalapeno pepper to add some heat and flavor.
Preheat oven to 400 degrees.
Place the acorn squash in an upright position. Carefully cut it in half.
Using a metal spoon, scoop out the seeds. Scrape the insides out a bit more to create more room for the stuffing.
Cut a ½” slice off the bottom of each half so they will sit flat when baking and serving.
Sprinkle some garlic on the inside and edges of the squash.
Bake on a cookie sheet 400 degrees for 30 mins.
This is a great time to make your quinoa. It will cook for 15 mins.
While the squash is baking and the quinoa is cooking, let’s prep the veggies.
In my preparation, I skinned my eggplant for a smoother texture.
Cut the eggplant into small ¼” cubes.
Mince your bell peppers into small pieces. I used about ½ each of red, orange and yellow peppers to make a full cup.
Saute your veggies for about 5 mins. I do not promote the use of oil so you can saute’ them in a few tablespoons of filtered water or veggie stock.
Once the squash is done, carefully take them out and fill each.
You can serve them immediately or put them filled back in the oven at 250 degrees to keep them hot while preparing a salad or waiting for others to eat.