Let’s taco ‘bout this awesome dinner.
Truth: I love squash. Any kind of squash. Especially acorn squash.
Truth: Every fall, I buy an acorn squash, get it home, let it sit, don’t know what to do with it, and eventually chuck it in the trasholio. It is not a proud moment.
How is that I, food lover to the nth degree, can’t figure out what to do with a darned squash I love?
This is the question I ask myself. Followed up by: If I create recipes for a living and still can’t figure out what to do with an acorn squash, how is any home cook (like your lovely self) supposed to know what to do with that hard little nugget of autumn goodness?
So it’s high time for a change. Because acorn squash is just too good to pass up. This is its season. It has arrived. It’s time for acorn squash to shine.
And thusly, I hit the kitch for you (and me), to figure out a super quick, tasty way to prep this winter squash up, stat.
Get ready. Get set. Let’s acorn squash.
It all starts here. A basic lineup of stuff we know and like. Beans, quinoa, enchilada sauce. What’s not to love? (And it just gets better from here.)
Poke some holes in the squash with a fork and microwave them, one at a time, to tender-fy.
Then mix together the other ingredients. (See how easy this is? It makes my whole heart happy.)
Then you slices those tender, fresh-outta-the-micro squashies and scoop out the seeds. Then stuff them with your stuffage.
And by stuffage, I mean stuffing. But you totally knew that.
And bake. Until hot and cheesy and all sorts of THIS.
And for the finish, a bit of green, of course. (Because we’re foodies, yo.) And there you have it—stuffed acorn squash in no time at all.