Marvelous Leftovers and Fabulous Finds

Happy Monday, friends! I hope you all had a marvelous weekend.. I know I did.

Marvelous is kicking off the weekend with a semi-impromptu date night. We had planned on going out but as the day progressed, we decided it might be better to stay in and order carryout from one of our favorite little restaurants. To my surprise, on my walk home, Nathan called me and told me to meet him out on the main road so he could swing by and pick me up for our original date night plan. Off to Ten Ten!

Bagbys Ten Ten Date Night

Cocktails, Fried Brussels Sprouts, Ragu, & Local Rockfish

Our meal started off with their famous fried brussels sprouts. They were amazing and I’ll be sharing more detail in my WIAW post this week, but for now just enjoy the mouth-watering picture 😉

Marvelous is having leftovers! I was super excited to have leftover rockfish for my lunch on Saturday. It was just as delicious the next day!

Bagbys Ten Ten Rockfish Baltimore Maryland MD

Kale salad with leftover rockfish

And not only did I enjoy leftovers for lunch on Saturday, but I had leftovers on Sunday too! We had dinner at The Red Star on Saturday night and I ended up bringing home half of my sweet chili salmon. Yum!

Red Star Tavern Sweet Chili Salmon Baltimore Maryland MD

Kale salad with leftover sweet chili salmon

Marvelous is finally finding a sweater long enough to wear with leggings! I’ve been looking for a year for a sweater that I like and now that I found this one, I might have to buy it in more colors 🙂

Target Sweater

OOTD complete with a cheese ball smile and all!

Marvelous is incredibly huge and flavorful local fuji apples! I found these bad boys at the little Thursday farmers’ market near my office and they’re amazing! In years past, I haven’t been able to find local apples that are crisp but this year they are absolutely perfect. And they size of my head!

Baltimore Maryland MD Farmers Market Fuji Apple

Local Fuji Apples

Marvelous is finishing my weekend with another eggy quinoa stuffed squash.

Eggy Quinoa Stuffed Squash

Need I say more?

Food for Thought

Did you have a marvelous weekend?

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

Eggy Quinoa Stuffed Acorn Squash

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..

Eggy Quinoa Stuffed Buffalo Acorn Squash

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

Sprint

Food for Thought

Have you ever made a stuffed squash?

What kind of squash would you use for this?