A short YouTube cooking demo (Autumn Calabrese with Jessie Jane of Lilyshop.com) showing how to make acorn squash stuffed with quinoa. The hosts list ingredients (two acorn squash, quinoa, olive oil, red wine vinegar, parsley, toasted/roasted almonds, feta, salt, pepper), demonstrate cutting and cleaning the squash, roast the squash (425°F for 20 minutes), prepare and dress chilled quinoa, then stuff the roasted squash with the quinoa mixture as a healthy lunch option.
Questions this video answers
Two acorn squash.
425 degrees Fahrenheit.
20 minutes.
1 teaspoon of olive oil.
2 teaspoons of red wine vinegar.
Chapters
What's up, everyone? Autumn, Here we are back with Jessie Jane of Lilyshop.com making another fun recipe.
We are making acorn squash stuffed with quinoa.
Yum.
It sounds really fancy, but it's actually pretty easy to make.
What are we starting with?
You're going to need two acorn squash. You could also use spaghetti squash, salt, pepper, olive oil, quinoa, red wine vinegar, fresh parsley. We have some chopped almonds that I've roasted. We're using feta. You can do without the feta if you didn't want it, but add some. Some great salt, taste, and that's it.
Here's the one thing I hate.
Hate what?
Cutting squash.
Okay, let's have kind of a competition. Like, I have this knife. No.
Like, I really should do this. Cause, like, I.
No. We're each cutting a squash. This is how it works.
You have a better knife already.
You have a watermelon. Oh, my. It doesn't matter. You just know it's watermelon because there's seeds on it. It's the same thing. You need a serrated knife, and you're gonna send her the serrated knife into the center of one of these grooves just. Just like this. And then you're going to gently start sawing it.
Rock it back and forth just like this. Are you rocking?
Yeah, but it's not. I have a not great knife.
Your knife is perfectly fine, and you work out, like, 14 times a day.
I'm afraid I'm gonna lose a finger.
So then.
I don't know what your problem is.
Because I don't have a mallet in my draw. So.
Wanna finish? Come on.
Ow.
I have a mallet handy.
All right. You don't really need a mallet, but the mallet is. It's a lot quicker.
So we're scooping out the seeds. You gotta clean out the acorn squash. Can I tell you something?
That stuff gives me, like, the heebie jeebies.
It literally grosses me out so bad I don't want to touch it.
So we just finished scraping out the seeds. So what's next?
So you want to take a little bit of olive oil and either use a brush or a paper towel and just put it on the inside of the squash.
So we're just rubbing it in there.
You had a little brush. It's the same thing.
I would totally use the paper towel.
Let's be honest.
Put it all inside the squash.
Outside the edges, too.
Right, the outside edges. And.
Oops.
That's mine.
That one's hers.
Clearly, that's mine. Now we're gonna sprinkle it with a little bit of salt and pepper. Always use kosher sal. Cooking tastes much better. And then a little bit of pepper. And now what you're gonna do is you're going to put them face side down on a baking sheet with parchment paper just like that. So I'm gonna put these in the oven 425 degrees for 20 minutes. All right, I took the squash out, and they are ready. I put the fork in. It went in very smoothly. So they are ready to go, and they are chilling while we make our quinoa. Our quinoa is done and chilled, and we're going to add our ingredients to make the quinoa taste good. So if you want 1 teaspoon of olive oil. All right, there you go. And then you're gonna do two teaspoons of red wine vinegar. And do a pinch of pepper, pinch of salt. And then to this, we're going to add half a cup of the toasted, roasted. Toasted, roasted.
Toasted, roasted.
We're going to add half a cup of feta. And then to this, we're just doing a little bit of Italian parsley. Now let's get the squash and bring those babies over.
Fantastic.
So they look kind of smushy when you take them out. And now we're going to fill for.
Me, because I like it. I put a little ground turkey under there and then top it with the quinoa.
You eat the squash with the quinoa, and this is a lunch.
Is that it? We're done.
That's it.
Love it. All in all, that was really easy. I was a little nervous at the beginning when I saw a few ingredients, but that was fast. It's simple. The longest part of that is just.
Cooking the acorn squash and cutting the squash. Well, no problem with that. Yeah.
Well, you know what? So that is it. That is our healthy stuffed acorn squash. It looks amazing. I'm ready to dig into this, guys. Thank you for joining us. Jesse, thank you for taking us through another fantastic meal. Make sure you guys check out lilyshop.com for other great recipes. Some of them not quite so healthy, but definitely delicious. Thank you for joining me. Be sure to subscribe. Check back next week. We're making dinner. Bye, guys.
