Ok, ok, it wasn’t hard to jump on this band wagon. Actually for me it was a mater of having the squash available at the commissary. I love squash and it makes fall just that much better. I selected this recipe for one of my meals last week. Don’t forget, I am still doing 2 dinners each week. This time it was Moroccan-Style Stuffed Acorn Squash from www.allrecipes.com. Of course due to the availability of squash around here, by the time I went to get my acorn squash they were out and it was going to be a while before I would see any again. So I improvised…see below.
Here are some of my ingredients. I also subbed quinoa for the couscous to improve the nutritional value.
Here is my squash option. I bought this and had NO idea what this was. Looks like a pumpkin…but only a little, and I did not think it was a pumpkin. Thank heavens for my sister who is a squash expert.
Do you know what this is?
Within seconds of sending her this picture and telling her it tasted like sweet potato, she identified this for me. This is a Red Kuri squash. After looking it up on the internet, I see this is also called a Hokkaido which looks familiar and I think it may have said somewhere on the mixed squash sign at the commissary. Since I was using these as boats for my quinoa, I cut it in half and baked it in the oven.
Then it was time to get to work on my quinoa filling.
I love that this had raisins and chickpeas.
Looks so good, and it smelled wonderful.
Then my squash were ready to be filled, after brushing with a little butter and brown sugar.
Oh yeah, that is a nice looking dinner.
This squash was so good, so if you see one, BUY IT!
My Thursday night dinner was a repeat, but I had to because Ryan really liked this and was still talking about the fish tacos. I liked them a lot too so I couldn’t resist. I know I wanted to do fish filets instead this time, but I went with the tilapia fish sticks again because they were not only easy, but really did taste good, just like the ones we used to get at a Mexican restaurant in Vegas.
This is one dinner that is here to stay and I so happy because it is so easy to do.
QUESTIONS: Have you jumped on the squash bandwagon? Have you ever seen or tried a Red Kuri squash? What is your favorite squash?
