Serves: 4
This stuffed acorn squash with mushrooms and quinoa is a nutrient-dense meal that supports mood and sleep with its balance of complex carbohydrates, protein, and essential vitamins. Acorn squash provides fiber and magnesium for relaxation, while quinoa is a good source of tryptophan, aiding serotonin production for better mood and rest. This wholesome dish nourishes both body and mind, making it a comforting meal.
Ingredients (organic/biodynamic):
- 2 acorn squash
- 2 c. of water
- 1 c. uncooked quinoa
- 8 oz. mushrooms, sliced
- 1 c. red onion, chopped
- ½ c. red bell pepper, chopped
- 2 garlic cloves, minced
- ½ tsp. Celtic Sea Salt®
- ½ tsp. freshly ground black pepper
- ½ tsp. dried thyme
- ½ tsp. dried parsley
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the squash: Trim the tops and bottoms so they sit flat, then slice in half. Scoop out the seeds. Place the halves cut side down on a parchment-lined baking sheet. Bake for 30 minutes, or until tender.
- In a medium saucepan, bring 2 cups of water to a simmer. Stir in the quinoa, cover, and reduce heat to low. Simmer for 15 minutes, then remove from heat and fluff with a fork.
- In a large skillet over medium-high heat, cook the mushrooms until they release and evaporate their moisture. Add the red onion, bell pepper, and garlic. Season with salt and pepper. Sauté for 2-3 minutes, until the onions are soft. Remove the skillet from heat and stir in the cooked quinoa. Add the thyme and parsley, mixing well.
- Spoon the quinoa mixture into the center of each squash half. Garnish with extra thyme and parsley if desired.
- Serve and enjoy!