I have a functional computer!
This is good, since a couple of days ago it was rather touch and go… but we seem to be okay now. Viruses. Pshhhh. WHAT is the point?! And viruses that wipe ALL of the programs off your computer, meaning it needs a factory reboot and complete reinstall?! Really?! Yeeeesh. BUT, despite all those ridiculous hackers, I have a fully functional computer. Which is excellent, as I have some really fabbity fab things to share with you, huzzah!
Kira and I are on a total roll, in our savory dinners (and not so savory, buahah). We’ve had a string of SUPER TASTY dinners, which then translate into ridiculously exciting lunches. I know, I know. I’m bragging. But whatever, I’m being totally factual! Just ask Kira :]
You know your food is good when you eat breakfast, and then immediately after spend the next bit of your day (the bit where you’re sitting in the Theories and Methodologies of Art History) daydreaming about what’s in your lunch. I may or may not have done that today… oops. But in all fairness to Ricardo, I totally WAS paying attention in class… most of the time. Besides, I’m sure Aby Warburg would have been proud—I was finding associations within the artworks relating to culinary adventures. Which can help me contextualize the painting, according to my personal background. So there!
Anyway, today’s lunch was definitely daydream worthy, as it involved bits of last night’s epic dinner! Delicious? Check. Healthy? Check. Relatively fast? Check. Affordable? Check check. Besides, it was a lovely fall dish, perfectly timed, since Salem has apparently decided to pull out the big guns. It was hovering around thirty degrees when I left my apartment this morning… I don’t think my car heated up until I was at school. At which point I had to get out into the freezing fog again, but lalalala, I have delicious leftovers for lunch! The freezing-ass cold can’t ruin my mood, lalalala fabbity fab fab!
So. Without further useless blather, here’s the recipe!
Acorn Squash Stuffed with Quinoa, Feta, Cashews and Sausage
Adapted by yours truly from Whole Living Magazine. Serves 2, for dinner plus a bit of leftover stuffing.
Food-type items needed:
- 1 acorn squash (the green lumpy kind)
- 2 tbsp extra-virgin olive oil
- 1/2 c quinoa, rinsed
- 1/4 c crumbled feta
- 1/4 c chopped cashews
- 1 sausage of choice (we used Trader Joe’s Sundried Tomato Chicken sausage, they’re tasty and healthy!)
- 1 tsp apple cider vinegar
- pinch of red pepper flakes
- salt and pepper to taste
Preheat the oven to 425. Wrestle your acorn squash to the ground attempting to cut in half. Just kidding. Except actually that’s kind of what we did… those buggers are reeeeally hard to cut though, even with your trusty chef’s knife, AND the combined strength of you and your roomie. I speak from experience, trust me on this. Anyway, once you get your squash cleaved in half, scoop out the seeds and stringy bits. Brush the cut side with olive oil, and season with salt and pepper. Roast, cut side down, for 15-20 minutes, until tender and caramelized. Ours was about 20 minutes.
While the squash is roasting, cook quinoa. Bring the quinoa and the water to a boil in a small pot, and then reduce to a simmer and cook (covered) until the water is absorbed, about 15 minutes. Let cool (or not), and fluff with a fork. In a separate skillet, brown the sausage (ours were precooked, so all we had to do was let it brown). In a bowl, combine feta, cashews, vinegar, 1 tbsp olive oil, chopped sausage, and quinoa. Season with salt, pepper, and red pepper flakes. Divide among squash. Eat with leftover boston brown bread and butter, and be one happy camper :]
And THEN, eat the leftovers. Preferably with a cooked sweet potato and some extra veggies. YUMMMM. Perfect daydreaming material, hehehe!