Foodie Friday: Eggy Quinoa Stuffed Squash

I made the best dinner last night. Seriously, it was a big, edible bowl of comfort food and it is the perfect Fall dish and it started when I couldn’t stop thinking about Meg’s Egg in a Squash. This recipe also easily adaptable for whatever veggies you have on hand which is one of my favorite ways to create a recipe!

Eggy Quinoa Stuffed Squash

Serves 2

Ingredients
– 1 acorn squash
– 2 tsp coconut oil
– 1/2 cup quinoa; rinsed
– 1 cup water
– 1/2 cup kale
– 1/2 lb asparagus
– 1/2 zucchini
– 2 tbsp buffalo sauce
– 2 eggs
– 2 tbsp shredded pepper jack cheese
– Salt and pepper

Directions
Preheat oven to 425°F. Slice acorn squash in half, scoop out the seeds, and coat with coconut oil, salt, and pepper. Place on a baking sheet in the oven to roast.

While the squash is roasting, place a medium pot on medium high. Add your dry quinoa to the pot and toast the quinoa for 5-7 minutes until it starts crackling. In the meantime, chop your vegetables into bite-size pieces. Once the quinoa is toasted, add the vegetables, water, and a little salt and pepper. Bring to boil, reduce to simmer, and let cook about 20 minutes until all of the liquid is absorbed.

Once the quinoa mixture is fully cooked, remove the squash from the oven, mix in the buffalo sauce, and measure out approximately 1/2 cup of mixture per half of squash. Make sure to pack the quinoa down into the squash and make a hole in the middle for the egg to sit. Note: you may have some quinoa leftover, but be sure you have enough room for the egg.

Crack one egg at a time and place into each half squash. Top with a little bit of grated cheese, salt, and pepper, and place back in the oven for about 10 minutes. Serve immediately. Devour!

I drizzled mine with a little extra buffalo sauce. And then this happened..

Mmmmm the yolk!

It was so filling and really hit the spot. I can’t wait to make it again! And like I said, it’s so easily adaptable, you could definitely swap out whatever veggies you have on hand and you could also use a different squash. Butternut, kabocha, or spaghetti squash would be fabulous as well!

Nutritional Information

Per 1/2 squash

325 Calories  /  12g Fat  /  42g Carbs  /  11g Fiber  /  2g Sugar  /  12g Protein

Food for Thought

Have you ever made a stuffed squash?

What kind of squash would you use for this?