Twice-Baked Acorn Squash with Quinoa and Gorgonzola

So far, my efforts to begin the new year eating more mindfully is a success. My goals didn't include anything ridiculously restrictive like, NO chocolate or NO sugar, blah, blah, blah. I simply wanted to eat healthier meals that I would enjoy. I don't believe in the idea of eating health food without considering too much how things taste.  If I can take off a few pounds in the process, even better.

What did I do? I began scouring my Pinterest boards for ideas.  Luckily, I'm addicted to Pinterest enough to have accumulated lots of ideas. Like this next dish...

TWICE-BAKED ACORN SQUASH WITH QUINOA AND GORGONZOLA

It's really tasty!  I will definitely be making this again, although I can't lie; it did some time from start to finish. But, when I have the time I will look forward to having it again.

The original recipe called for butternut squash and can be found here.

INGREDIENTS:

• 1 large butternut squash
• 1 tablespoon olive oil
• 2 medium shallots
• ½ cup quinoa
• 1 cup water
• ½ cup gorgonzola cheese, plus extra for topping
• pinch of salt

(Serves 2)

DIRECTIONS:

1. Preheat oven to 400˚. Slice acorn squash in half and scoop out seeds. Place each half cut side down in a 9×13 pan and pour ½” of water in the bottom. Place in oven and bake until tender, about 30-40 minutes. Once done, remove and set aside.
2. Rinse quinoa and set aside. In a medium pan heat olive oil over medium low heat. Dice shallots, add to oil, and saute until shallots are fragrant. Stir in quinoa and water. Bring to a boil, then reduce to a simmer at let cook until water is absorbed, 12-15 minutes.
3. While quinoa cooks, scoop out acorn squash, leaving a ¼”-1/2″ on the sides and bottom. Drain water from pan and return acorn squash to the pan, cut side up.
4. Mash butternut squash and stir in gorgonzola cheese. Once quinoa is done, add it to the butternut squash. Taste and add salt if need be.
5. Scoop filling evenly into butternut squash halves. Sprinkle with gorgonzola cheese and return to oven. Let bake for 10-15 minutes or until cheese has melted and the tops begin to brown. Remove from oven, cut eat half in half, and serve.
6. Evenly spread filling back into butternut squash

PERSONAL NOTES:

I can't say I'd do anything different from the original recipe - I made no edits/additions to this. Something that did occur to me however, was that I don't typically go for gorgonzola cheese. It's not really my thing.  Used here, I have to say it was perfect. It wasn't too much or too little. It gave just enough of the right flavor. Bravo!