I’m not proud of this but I had a one month love affair with Seamless (online food ordering platform for all of those outside NY). I usually pride myself on cooking all my dinners at home. I preach to all my friends and family that a healthy, quick and delicious meal is possible after a long day at work but even I succumb to the appeal of pressing 2 – 3 buttons on my Seamless app to get food. After a month, I can say the experience was 50/50. When the food came quickly and it was still hot and delicious I couldn’t believe that I ever questioned this form of getting food into my mouth. Especially when I discovered that a frozen yogurt place similar to Pinkberry delivered to my door at 10:30pm. I thought there was no going back. However, when things were bad they were bad. One Chinese place which will remain anonymous took 2 hours to deliver which was odd since whenever I’ve ordered Chinese on the phone they would come to my door in 15 minutes. Other times, they would mess up my order or the food was subpar at best. It’s not Seamless’ fault I’m just saying that I thought ordering food was supposed to make your life easier and better. So in an effort to save money, eat healthy and delicious food again, I got my act together and started cooking dinners for myself. Dinners for me cannot take more than 45 minutes because there’s not enough time at night after work to create a gourmet 3 course dinner. I created this recipe because I wanted to eat something that I’ve never made before, something healthy and relatively quick. Although Seamless and I had a month filled with ups and downs, it is always there for me as a back-up plan but for now, I’m back to cooking things up in my own kitchen.
Makes 2 servings
- 1 Acorn squash
- 2 Cups of cooked quinoa
- 1/3 Cup of chopped pecans (or your favorite nut)
- 1 Cup of chopped greens (I used swiss chard and kale)
- 2 Tablespoons of goat cheese
- 1/4 Cup of pumpkin seeds
- 2 Tablespoons of fresh oregano leaves
I placed the acorn squash cut side down with a little bit of water and covered the pan with tin foil. I roasted it for 30 minutes then I flipped the squash to roast on the other side removing the tin foil. I roasted it for another 15 minutes. I checked it with a fork to make sure it was tender.
I stuffed the quinoa salad into the roasted acorn squash. There will be extra quinoa salad which is good to eat as leftovers.