Mediterranean Quinoa Stuffed Squash

November 01, 2012

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The last couple weeks I have been trying to be kinder to my body.  I usually beat myself up pretty good.  A typical day can consist of running a couple (3-5) miles and following that up with 2 hours of vigorous tennis.  I also joined a Boot Camp class 2 years ago that really kicked my ***!  The last two weeks I have been going into the pool and trying to get back into yoga.

The pool is always a challenge, especially as the weather gets colder.  The whole getting on a swimsuit thing is just the beginning.  It takes me a lot of arguing the pro’s and con’s before I actually do it.  My first encounter into the pool was a shallow water class that my friend talked me into doing.  I was at least 25 years younger than any other participant, and thought it would be a breeze.  The instructor kinda laughed at me because I was the only one worried about getting my hair wet, I just got the keritan Treatment!!!   After about 10 minutes,  I was embarrassed to admit the difficulty I was having.  These older woman were talking and laughing, and I was transfixed  on the clock to see when my misery would be over.  The next day I could barely get out of bed.  My calves were on fire, and walking down the stairs was the biggest challenge!   I wanted to slide down on my tush like I remembered my kids doing.  I won’t be doing that anytime soon.  I’ll stick to my yoga mat.

Doing yoga makes you want to make healthier choices too.  This was so good.  I can’t wait to make it again.

2 Acorn squash, cut in half and seeds scooped out
2 Tbsp. olive oil
3 celery stalks, chopped
2 green onions, chopped
4 garlic cloves, chopped
1 cup chopped Kale
1 tsp. garam masala
1/2 cup raisins
1/4 cup sliced almonds
1 cup red quinoa
2 cups chicken broth
2 Tbsp. melted butter
1 Tbsp. brown sugar
1/8 tsp. garam masala
1/4 tsp. salt


  1. Preheat oven to 375F degrees.
  2. On a cookie sheet lined with foil, place squash halves, cut side down. Roast in a preheated oven for 40 minutes.
  3. While squash bakes, prepare filling. In a medium size saute pan, heat olive oil over medium-low heat. Add diced celery, diced green onions and garlic. Cook for 5 minutes until celery is softened. Add kale and saute another 10 minutes. Add garam masala and stir well. Add raisins, quinoa and chicken broth. Bring stock to a simmer and then cover pan.   Turn heat heat to low, and cook until liquid has absorbed, about 20 minutes. Stir in pine nuts and season with salt.
  4. In a small bowl, combine melted butter, brown sugar, 1/8 teaspoon garam masala, and salt. Brush onto squash halves when they come out of the oven. Stuff each squash half evenly with quinoa mixture. 


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