When I was in California for Christmas, my husband took me to Whole Foods. We don’t have one in Boise, so needless to say, I was in HEAVEN! I seriously felt high. Before we checked out, I made my way over to the pre-made foods harbored safely behind glass casing. That’s when I spotted a little piece of culinary genius calling out my name. Acorn squash stuffed with quinoa, almonds, barley, cranberries and much more! $5.99 and it was all mine!
So, let’s cut to the chase. It was fantastic!! So fantastic that I eagerly jumped online and googled the recipe hoping to mimic its sheer awesomeness. I was left disappointed. Every recipe I found for the “Whole Foods Stuffed Acorn Squash” was more than I wanted to commit to. Although rated as being super delicious, it was also labeled as being time consuming as all heck. This wouldn’t work for me. I had to let go. For now.
I know this sounds super crazy, but once back in Boise, I couldn’t stop thinking about that dang acorn squash recipe. It was that good! Then, on one of my monthly (all right weekly) Costco runs, I encountered the best thing since organic non-GMO sliced bread. Smack dab in the middle of the frozen section was Village Harvest Whole Grain Creations with barley, quinoa, wheatberries, cranberries and almonds! That’s right folks. EVERYTHING that was in my beloved stuffed squash from Whole Foods!! I wouldn’t have to spend hours tediously cooking every grain in my cupboard.
I was able to recreate the Whole Food squash recipe with a fraction of the labor and price. Of course, I’m a little bias, but I actually think mine was better. In fact, if you live in Boise, I suggest dropping everything you have going on and running to your nearest Costco. I’m dead serious. There is so much you can do with this one product!
Here’s the recipe. All you need is some acorn squash, olive oil, salt and pepper, vegetable stock and a bag of wholesome brilliance (aka Village Harvest Whole Grain Creations!)
Preheat oven to 375°F. Slice acorn squashes in half, and scrape out seeds and strings. Place face down in large casserole or roasting pan and fill with 1/2 inch of vegetable stock, and bake for 15 to 20 minutes. Remove, reserve any remaining stock, and place face side up in pan. Fill each cavity with about 1/2 to 2/3 cup of the Village Harvest Whole Grain Creations. Drizzle with olive oil and any remaining stock, and cover tightly with foil. Bake until squashes are cooked and slightly soft to the touch, about 30 minutes. Remove the foil for the last 5 minutes of baking.
Walla! You have a gluten-free, dairy-free high-fiber vegan meal or side dish with hardly any prep time! You’ll seriously feel like a rockstar after making these.