Weather: a crisp 39 degrees and lovely
What I’m listening to: Resta Con Me, Ludovico Einaudi
Now that zucchini is on its way out of season, being replaced by it’s larger, heftier, fall-colored cousins, I wanted to remind you of my easy Kitchen Tip for roasting squash whole in the oven. That’s what I did with this beautiful acorn squash – pierced it with a fork and set the entire squash on a baking sheet and into a hot oven. You can read all about this method on my Chipotle Butternut Squash Soup post from last fall.
While the squash was baking, I prepared a flavorful filling of red onions, jalapeños, black beans, corn, and cilantro, along with smoky cumin and the kick of chili powder, and tossed all of that with some freshly steamed quinoa.
When the squash was tender, I turned the oven up to broil, heaped big scoops of the filling into each squash half, and topped it with cheese. A couple minutes under the broiler until hot and melty, and a delicious, hearty-yet-meatless dinner was served. If I make this again, I may add a little chopped red bell pepper to the filling for a pop of red.