Michael Symon is my favourite Iron Chef. It’s not that I think his food is any better than the others, I supposed I’d have to taste them all to make that call, I just like his personality the best. I think it might be the giggle.
When I saw this recipe in Food and Wine in March I immediately added it to make “to make” list, not only did it sound delicious, it was also a Michael Symon recipe. It sat on the to make list for a while, but I finally got around to making it this week. I replaced the vinaigrette with some lemon juice and olive oil to make it sugar-free challenge friendly, and I was missing a couple of ingredients so I just used the ones I had on hand for the stuffing. Oh, and I used acorn squash instead of delicata. Okay, maybe that’s a lot of changes but I think it’s still true to the spirit of the original recipe.
This is my Magazine Monday post from this week. Ivonne at Cream Puffs in Venice has been a little swamped lately (she was working on Sunday!) so I’m hosting this week. Here is what the other Magazine Monday-ers were up to:
- Janie at Panini Girl made a Rustic French Meatloaf from the April 2009 issue of Gourmet. I can just imagine having the leftovers in a nice sandwich for lunch.
- Kelly at It’s A Food Life made Pumpkin and Sweet Potato Puree from the October/November issue of Fine Cooking. It sounds like an amazing Thanksgiving side.
- Melissa at It’s The Way She.. made Beef Shitake and Snow Pea Stir-Fry from the October 2010 issue of Bon Appetit. A thirty minute meal, great for a week-night dinner. She also made a Rustic Spinach and Cormeal Soup from the November 2010 Bon Appetit
- Janice at Kitchen Heals Soul made Duck Bacon Mac and Cheese from the October 2010 issue of Everyday Food. Duck bacon, nuff said.
- Sue of Couscous And Consciousness made Chargrilled Lemon and Herb Squid Salad from the October 2007 issue of ABC Delicious. Sounds like a lovely spring salad, I wish it was spring here!
- Wandering Coyote of ReTorte made not one but two kinds of Lemon Loaves from Canadian Living. Citrus-ey goodness!
- Melissa of Baking Makes Things Better made Marshmallow Brownie Cupcakes from the October/November issue of Donna Hay Magazine. Intensely chocolatey brownie base? Yes please!
- Stacey of View From My Window made Spiced Lemon Cake and Peanut Caramel and Chocolate Tart from the October 2010 issue of Martha Stewart Living. Both sound awesome.
- New: Mary from Bonbons et Chocolats made Boston Cream Cupcakes from the Feb 2009 issue of Martha Stewart.
Roasted Stuffed Acorn Squash
- 2 acorn squash, halved with the seeds scooped out
- 1 cup quinoa
- 1 large Cortland Apple, cored and diced
- 1/4 cup raisins
- 1/4 cup pistachios
- crumbled feta to taste
- olive oil
- lemon juice
- salt and pepper
- Preheat the oven to 375 degrees. Season the insides of the squash with salt and pepper, and brush with olive oil. Place on a baking sheet skin side down and roast for 45 minutes.
- While the squash is roasting, cook the quinoa. In a medium pot, boil 2 cups salted water. Add quinoa and cook for 10 minutes. Add raisins and cook until all the water has been absorbed.
- Mix cooked quinoa with the diced apple and pistachio. Dress with olive oil and lemon juice.
- Scoop the quinoa mixture into the center of the cooked squash.
- Top with crumbled feta.
14 thoughts on “Magazine Monday – Roasted Stuffed Acorn Squash”
Hi there! I wanted to submit mine too… Boston Cream cupcakes from the February 2009 issue of Martha Stewart Living.
I LOVE acorn squash! Haven’t had it yet this fall–putting it on the grocery list!
I’ve been wanting to stuff squash all week and haven’t made up my mind as to how – now ith the quinoa – this will be the one!
That looks like a great recipe.
I love your acorn squash stuffed with quinoa, feta and apples, good call on all your ingredients and it looks like a wonderful healthy meal:)
Looks great to me! I think all of your changes were spot on.
wow, that looks great. I’ve never made stuffed vegetables but I’d really like to try this!
I’m always looking for good ways to incorporate quinoa. This looks like a good recipe. I think using acorn was a better choice than delicata, it has much more flavor.
I absolutely love acorn squash. Definitely trying this one out this week. Thanks!
Yum! I have an acorn squash on my counter that’s been waiting for the perfect recipe to come along. And quinoa is a family favorite. Can’t wait to try it!
This looks and sounds really good!
I don’t think I’ve ever had roasted squash but this looks so perfect for the season, I may have to give it a go :)
What a brilliant dish – I love the look of this, and I know that I would love to eat it – it is just totally my kind of dish. Can’t wait to try this.
Hi Lynn, I love your blog, there are so many recipes I am looking forward to trying, but stuffed acorn squash is the first on the list. I’ll let you know how it turns out.