September 15, 2010

Curry Kick: Stuffed Squash

Confession: I've never eaten an acorn squash. I've had other squashes, such as butternut and spaghetti, but never acorn. So, when I saw it at Trader Joe's for an excellent price, I grabbed the biggest one I could find. Tonight I knew I wanted to crack it open, but I didn't know what to do with it. I heard that roasting it with maple syrup was great, but I wanted something a little outside the box. In true Indian Wednesday fashion, I made something with a little curry kick.

Curry quinoa stuffed acorn squash

- 1/2 large acorn squash (reserve seeds)
- 1 tsp olive oil + more for drizzling

- 1/2 cup quinoa
- 1 cup water + 2 tbsp
- 1/2 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2/3 cup frozen peas
- Reserved acorn squash seeds
- 1 1/2 tsp curry powder
- 1/2 tsp garam masala
- S&P, to taste

- Preheat oven to 400.
- Cut acorn squash in half using a very sharp, stable knife. Scoop out insides and set aside.
- Drizzle 1 tsp olive oil on acorn squash half and season lightly with S&P. Roast for 45-50 minutes or until golden brown and tender.
- Clean the seeds, removing as much pulp as possible, toss them in S&P and a tiny drizzle of olive oil (or non-stick spray) and roast them in the oven with the squash for 8-10 minutes or until golden.
- While squash cooks, prepare quinoa. Add quinoa, curry powder and a pinch of salt to water and bring to a boil, stirring to dissolve the curry. Once boiling, turn to a simmer, cover and cook for 15-20 minutes or until water is absorbed.
- In a skillet, saute onions and garlic on medium heat until translucent and soft. Add peas and 2 tbsp water and cook until peas are heated through. Turn on low and stir in quinoa and toasted squash seeds.
- Once squash is cooked, add about 3/4 cup of the quinoa mixture to the cavity, drizzle with olive oil and return to the oven for 5 minutes. Store the rest of the curry quinoa for lunch the next day!

Aside from battling the squash and almost losing my hand in the process, this recipe was a complete success. The acorn squash was roasted perfectly; it was sweet, tender and melted in my mouth. That combined with the aromatic, slightly spicy curry made for a truly delectable contrast. This dish isn't too spicy, but has just enough kick to elevate the flavor of the squash. Now I can't wait to experiment with the other half!

In other, personal news: Today I switched my major from English to Nutrition. This is a HUGE change for me and I'm essentially starting college from scratch. I'm scared, I know it will be incredibly difficult (especially since science doesn't come easy for me), but I'm so, so excited to begin this journey. I don't think any other career will make me happier. :)


  1. Congratulations!! I WISH my school offered nutrition as a major. They do offer some nutritional science classes and stuff though. Anyway, I'm so jealous of your curry quinoa squash, your posts always make me want to fly home just to be in a kitchen.

  2. Thank you! I'll send you some curry. :P

  3. I'll have to store this one away for next winter! It looks and sounds divine.

  4. I totally switched and started from scratch too- from Biology to English, lol. Best decision I ever made... got outta there with my BA after my Organic Chemistry didn't transfer right. You gotta do what makes you happy- go for it!

    I accidentally did Indian Wednesday too!! Tried a sauce called "Good Korma" that was awesome with a bunch of veggies, chickpeas and chicken... soooo good! :) Your recipe looks awesome... I have an acorn squish that I may have to try a variation of this on!

  5. I'm so worried about Organic Chemistry. Well, all of the science, but mostly Organic I & II. I just don't do too well in science and well, I need to in order to graduate with this degree. I'm glad you did what makes you happy as well!

    Indian food is great, isn't it? Let me know how your squash turns out. :)

  6. I like acorn squash ok, but it's one of my lesser faves. This sounds great though - for any squash. Here's a tip I use - stick the squash in the microwave for just a couple of minutes. It softens it just enough to safely cut. And how exciting on the major switch!

  7. Thanks for the tip! It will help me, yanno, save my limbs and what not.

  8. Your acorn squash looks and sounds great. I've yet to try acorn squash, but seeing yours is making me want to try it sooner than later!

  9. Thank you! You should definitely try it. :)

  10. Great information! I’ve been looking for something like this for a while now. Thanks!