Monthly Archives: October 2017

Red Quinoa w/sauteed Mushrooms & Onions in an Acorn Squash Bowl

It’s fall Ya’ll!!! That means its butternut and acorn squash time!!

This recipe is super easy, nutritious, vegetarian, sweet and savory, packed with fiber and protein, and best of all DELICIOUS!!!

This recipe serves two

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Ingredients:

1 Acorn Squash cut in half and seeds removed

1 cup of cooked quinoa

1/2 onion chopped

1 cup sliced mushrooms ( I like baby bellas)

1 drizzle of olive oil

1 teaspoon of “everything but the bagel” seasoning

 

Directions:

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  1. preheat oven to 410 degrees
  2. brush squash with a drizzle of olive oil
  3. place squash cut side down and roast in the oven 30-40mins or until tender (check with fork)
  4. prepare the quinoa (it takes 20-25 mins)
  5. while squash is roasting sautee onions & mushrooms in olive oil or grass-fed butter ( I use Kerrygold¬†butter) add “everything but the bagel” seasonings.
  6. When all is done, combine the quinoa with the mushrooms & onions put into the acorn squash bowl.
  7. salt and pepper to taste

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